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Ramos Gin Fizz

New Orleans Fizz


1.5 oz
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
3 drop
The liquid produced from distilling bitter-orange blossoms, extracting their orange flavored essential oils. Famously used in the Ramos Gin Fizz as wells as other cocktails that a modern riffs or otherwise completely unrelated.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
The butterfat layer skimmed from the top of milk before homogenization, contains more than 35% milk fat. Also called single/double cream and whipping cream, although these may also add thickening agents making them less useful for mixing in cocktails. This is used as a foaming agent and for fat-washing in cocktails.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
4 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.

Combine all the ingredients, except the seltzer, in a shaker (optional: remove spring from Hawthorne strainer and add to shaker). "Dry Shake" without ice for what seems like way too long. Open the shaker, remove the spring if used, add ice and shake vigorously. Strain into a Collins glass, wait until the foam settles, then top with seltzer. #shake #straight


Henry C. Ramos invented the Ramos gin fizz in 1888 as his bar, the Imperial Cabinet, in New Orleans, Louisiana. Originally it was called a "New Orleans fizz," and is one of the cities most famous cocktails. The drink's popularity and famously long 12-minute mixing time, had over 20 bartenders working at once making nothing but the gin fizz and still struggling to keep up. -Wiki


Creamy
Tart
IBA Official, Variant, 1925
avg. 4.4 (100)
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