I shook up my first Ramos Gin Fizz this past weekend. The Ramos is a frothy, low alcohol drink that's perfect for brunch or a poolside cocktail party. As you sip it from a champagne flute, the silky foam releases a summer-like citrus scent. The drink itself is creamy with a tart/sweet dynamic that reminded Christy of Pez candy. I didn't make the perfect version, more on that latter, but it was good. I think, with practice and some different tools, it could be an exquisite cocktail.
I shook my Ramos by hand. Don't do that. History recommends up to five minutes of intense shaking to coax the ingredients into a smooth, silky perfection. I either shook too little or used too much ice, because the delicate froth at the top turned into a decent tasting, but too watery drink at the base. There was also a chalky aspect to the drink. This comes from the egg white. It's possible that less egg white or more shaking would have removed that texture. I didn't find the chalkiness unpleasant and Christy absolutely enjoyed it, but it stood out in an otherwise silky drink. A Ramos Gin Fizz can also be made with a blender. The Joy of Mixology recommends that technique. As a grown-ass man, I felt that a traditional vigorous shaking was the better way to go. I will be using a blender from now on. If you choose to blend, use only the amount of ice that fits in a champagne flute. It is not an iced drink and, as I found out, too much water messes up the magic.
The Ramos requires some unique ingredients. Heavy cream, raw egg white, and orange flower water are not always on hand at your average bar. Thankfully, the cream and egg are pretty easy to pick up at your local grocery store. Orange flower water used to be hard to find. Nowadays you can stop by BevMo and pick up the Fee Brothers version (grab their rose water while you're there, you never know when you'll need it). The other ingredients are gin, lemon, lime, simple syrup, and club soda. The recipe makes two drinks. It's a social recipe.
Ramos Gin Fizz: (Gary Regan, The Joy of Mixology)
2 oz. gin
1 oz. heavy cream
1 egg white
1/2 oz. simple syrup
1/2 oz. lime juice
1/2 oz. lemon juice
1/4 oz. orange flower water
2 half wheels orange, for garnish
Blend all ingredients with ice except for the club soda. Use only enough ice to fill one champagne flute. Divide the drink between two champagne flutes and top off with club soda. Add the garnish.