One of the best classic cocktails for summer is the Ramos Gin Fizz. It’s light, floral, bubbly, and creamy, and a refreshing addition to a cocktail menu.
Gin fizz cocktails come in many forms- sloe gin fizz, watermelon gin fizz, Danish gin fizz, and many more. The Ramos Gin Fizz (also called the New Orleans Gin Fizz) comes from Henry Ramos’ creation at New Orleans’ Imperial Cabinet Saloon in 1888, and remains the standard for the gin fizz cocktail. Tales of the Cocktail 2011 has also chosen to feature a rendition of the Gin Fizz as it’s signature drink. Here’s another Tales of the Cocktail gin fizz recipe from local Tampa mixologist Bob Wagner.
This cocktail, by original method, should be shaken without ice for two minutes to thoroughly froth the egg white (yes, we said egg white). Shaking them again with ice emulsifies the white and adds an airy texture that complements the orange flower water.
Pasteurized egg whites easily replace raw eggs in this recipe, and can be used in both home cocktail creation, as well as on premise bars and restaurants for mixology.
2 ounces gin
1 ounce Simple Syrup
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1 ounce heavy cream
1 large egg white or 2 tbs. pasteurized egg whites
4 drops of orange flower water, or orange blossom water
Ice (crushed ice preferred)
1 ounce chilled club soda
In a cocktail shaker, combine all of the ingredients except the ice and club soda. Shake vigorously for 30 seconds. Add ice, then shake again. Strain into a highball glass and pour in the club soda. Garnish with a lemon or lime wheel and an orange blossom.
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