Shake, shake, shake, Senora? Getting’ Fizzy with it? No matter how you look at it, this cocktail is all about the shake. The Ramos Gin Fizz is another pre-prohibition cocktail. It was almost lost during prohibition but luckily its creator Henry Ramos was kind enough to publish the recipe in a New Orleans newspaper before his death. Originally when making a Ramos Gin Fizz, you had to shake it for a whole 12 minutes. Can you imagine? Can you imagine waiting that long for a drink? The reasoning behind that was that’s how long it took to get the right texture. We’re not going to spend 12 minutes of you watching me shake a cocktail (although the episode would have an avant-garde feel to it) Instead we’ll go over a couple different methods that will still give you that creamy, frothy top. There are so many flavors going on here and you don’t even taste the gin. As described by drinks historian Dave Wondrich, “It’s supposed to be a cloud you lay back on, sit back and float awhile.
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RAMOS GIN FIZZ
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2 OZ - GIN
1⁄2 OZ - FRESH LEMON JUICE
1⁄2 OZ - FRESH LIME JUICE
1 OZ - SIMPLE SYRUP (1:1 RATIO SUGAR:WATER)
1 OZ - HEAVY CREAM
1 FRESH EGG WHITE
2 DROPS VANILLA EXTRACT (OPTIONAL)
1 OZ - CLUB SODA
3 DROPS ORANGE FLOWER WATER
THE DRY SHAKE
ADD ALL INGREDIENTS EXCEPT THE ORANGE
FLOWER WATER TO A SHAKER. DRY SHAKE
(WITHOUT ICE) FOR 20 SECONDS. LONGER
IF YOU HAVE THE STAMINA.
THE WET SHAKE
ADD ONE ICE CUBE AND SHAKE AGAIN UNTIL THE ICE
CUBE DISSOLVES. THIS MIGHT TAKE 1-2 MINUTES.
POUR INTO A CHILLED 6 OZ GLASS. TOP WITH
ORANGE FLOWER WATER. GARNISH ORANGE
RIND (OPTIONAL).
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