Ramos Gin Fizz Recipe
Make Ramos Gin Fizz Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ramos Gin Fizz Cocktail
Method
Ramos Gin Fizz Cocktail
Prep
Chill a tall Collins or highball glass in the freezer while you prepare the cocktail. Measure and have ingredients ready: gin, citrus juices, simple syrup, heavy cream, egg white, and orange flower water. Use pasteurized egg white if preferred for safety.
Dry shake (no ice)
In a cocktail shaker, combine 2 oz gin, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz simple syrup, 1 oz heavy cream, 1 pasteurized egg white and 3 dashes orange flower water. Seal the shaker and shake vigorously without ice for 15–30 seconds. This emulsifies the egg and cream and begins to build a thick, frothy texture.
Wet shake (with ice)
Add roughly 1 cup of ice to the shaker. Shake very vigorously for 30–45 seconds. The goal is to chill the drink thoroughly and create a luxurious, silky foam. A strong, energetic shake yields the classic creamy head.
Strain and top with soda
Double-strain the cocktail into the chilled Collins glass (use a Hawthorne strainer plus fine mesh if available) leaving room for soda. Very slowly top with about 2 oz chilled club soda poured down a bar spoon or poured gently to preserve the foam. The foam should rise above the rim slightly.
Notes and tips
If you prefer a vegetarian-friendly version, use aquafaba (chickpea brine) in place of the egg white: 0.5–0.75 oz aquafaba typically replaces one egg white. For best foam, ensure vigorous shaking and chilled ingredients. Adjust simple syrup to taste if you prefer it sweeter or drier.