Advanced Mixology with Miss Mary

The Ramos Gin Fizz

If you're pretty handy behind the bar, you may be up for a new challenge. We have just the recipe for you - the RAMOS GIN FIZZ.

You may already know that this classic cocktail hails from New Orleans - home of good times, great music, and dangerous cocktails. The Ramos Gin Fizz is exactly one of those cocktails.

You see, the Ramos Gin Fizz tastes like heaven (of course we had to make it *SINLESS*). They're so light and delicious, it might be easy to overserve yourself. You've been warned!

The Robb Report has a delightful article about the origins of the world-famous cocktail. Author Jason O'Bryan sums up the Ramos Gin Fizz like this: "Your triceps will despise you, but your taste buds will adore you."

You have our attention, sir!

The other important thing to know about the Ramos, is that it is considered the most difficult and labor-intensive cocktail by those in the know. If you order it at a bar, you may get the stink eye from the staff.

All the more reason to make this delightful treat at home (and with less sugar).

INGREDIENTS - What You Need

2 oz gin (try Volstead's Folly or Hendrick's)
1/2 oz fresh lemon juice
1/2 oz lime juice
3/4 oz Miss Mary's Sugar Free Sinless Simple Syrup
2 dashes of orange flower water (or orange oil or zest)
1 oz heavy cream (substitute with coconut cream for dairy free)
1 egg white
2 oz chilled club soda
1 garnish (lemon wheel or peel strip)

INSTRUCTIONS - How to Make

Add gin, juice, flower water, simple syrup, and egg white to a shaker. Shake vigorously for 15-20 seconds without ice.
Then add several cubes of ice and shake again for up to five minutes. This is where the magic happens. Don't skimp on the shaking.
Add cream to your shaker and shake until integrated. (about 5 seconds)
Pour soda water into a collins glass and strain the cocktail into the glass. Leave a little room at the top of the glass.
Put glass into refrigerator until foam sets (1-3 minutes).
Once the foam is set, you can poke a small hole in it to finish pouring the (strained) cocktail into the glass. (This makes the foam rise above the rim.)
Garnish creatively and enjoy!