The Daiquiri
Ramos Gin Fizz
Ingredients
- 2 ounces
- ½ ounce fresh juice
- ½ ounce fresh juice
- 1 ounce simple syrup
- 1 ounce
- 1
- 3 drops flower water
- 2 ounces cold
Method
Dry shake all the ingredients (except the seltzer), then fill the shaker with ice cubes and shake for 5 minutes. Double strain into a pint glass. Slowly add the seltzer, occasionally tapping the bottom of the glass on a table or flat surface to settle the foam. As you finish adding the seltzer, a white puck of foam should form on top of the drink. No garnish.
History
Invented by New Orleans bartender Henry C. Ramos in 1888, famous for its long shake time (bars reportedly employed relay teams of bartenders to shake it long enough to properly emulsify the egg white and cream).
Web alternative
Ramos Gin Fizz
Ingredients
- 4.5 cL Gin
- 3 cl Lemon Juice
- 3 cl Sugar Syrup
- 6 cl Cream
- 1 Egg White
- 2 drop Vanilla extract
- 2 cl Soda Water
Method
Shake the ingredients with ice, then strain into a chilled highball glass.