The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!
Ingredients
2 ounces gin, such as Ford’s or Beefeater
½ ounce lemon juice
½ ounce lime juice
1 ounce simple syrup
1 ounce heavy cream
1 medium egg white
1 small drop orange blossom water
Directions
Add heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice.
Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).
Add lemon juice, lime juice, simple syrup, and gin.
Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).
Strain it into a cold fizz glass (or a highball glass).
Place in the fridge for a minute or two.
Top with soda water and finish with orange blossom water.
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