Ramos Gin Fizz Recipe

Chill glassware

Place a Collins or highball glass in the freezer or fill with ice and cold water to chill while you prepare the cocktail.

If you prefer extra silky foam and want to avoid raw-egg concerns, pasteurized egg white may be used instead of a fresh egg white.

Combine base and egg white

In a shaker, add 2 oz Towpath American Gin, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz simple syrup, 1 tsp orange blossom water, 1 oz heavy cream, and 1 large egg white.

Dry shake vigorously

Without ice, seal the shaker and shake vigorously for 15–20 seconds. This initial 'dry shake' emulsifies the egg white with the cream and citrus, creating a stable foam.

Add ice and shake

Add a large handful of ice to the shaker. Seal and shake hard for another 20–30 seconds until the shaker is very cold to the touch and the mixture is well-chilled and frothy.

Double strain into glass

Discard the ice/water from the chilled Collins glass if you used that method. Double-strain the contents of the shaker into the chilled glass using a Hawthorne and fine-mesh strainer to ensure a smooth texture.

Top with soda

Carefully top the drink with about 2 oz chilled club soda poured down the side of the glass so it lifts the foam and creates a tall, pillowy head. Pour slowly to avoid breaking the foam.

Garnish with an orange twist or a small orange blossom placed on the foam if available. Serve immediately with a straw placed to the side of the foam or without a straw so the foam is experienced first.

Optional: For an extra-silky finish, perform a second very gentle pour of soda and allow the foam to settle for 10–15 seconds before serving.