Ramos Gin Fizz Recipe
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From: Field Guide to Cocktails , by Rob Chirico
This egg white and cream cocktail is a classic brunch accompaniment, but it’s delicious enough to drink on its own.
INGREDIENTS
INSTRUCTIONS
- Vigorously shake the gin, lemon juice, lime juice, egg white, cream, sugar, and orange flower water with ice; then strain into a 10-ounce highball glass without ice. Pour in club soda to fill.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books
I like to pour the concoction into a glass, and then pour the club soda into the shaker tin (onto the sides, to pick up all that spare egg and heavy cream). Then you simply give the shaker a swirl and spoon the foam out of the shaker into the glass. I find this works better for creating a nice, foamy texture than simply pouring the club soda directly into the glass.
A bartender in New Orleans told me the real secret is to shake it "dry" (ie. without ice) until your arm is about ready to fall off, then add ice, shake until cold, then strain and top with the soda. That's apparently the trick to getting the egg white extra fluffy.
And a drop or two of the OFW is more than enough.. otherwise it smells and tastes too strong.
This used to be one of our favorite summer cocktails...still love the flavor...and yes the French OFW makes the drink, but you could also substitute Fiori Di Sicilia available at King Arthur Flour and just as unique and orange flavored as OFW. The Fiori Di Sicilia is also wonderful in baking.