Lazy Ramos Gin Fizz
Yield - 10 Drinks
12 -14 EGG WHITES (Pasteurized)
(Mix each drink separately, so times ten the below ingredients)
2 OZ GIN
1/2 OZ LEMON JUICE
1/2 OZ LIME JUICE
1 OZ SIMPLE SYRUP
3 DROPS ORANGE FLOWER WATER
2 DROPS VANILLA EXTRACT
1 OZ HEAVY WHIPPING CREAM
about 2 OZ COLD SODA WATER
2 - 3 DROPS PEYCHAUD BITTERS
Place the egg whites in a 5 quart stand mixer or bowl, and whisk until whites peak. Reserve refrigerated.
In a Boston shaker, add the gin and all ingredients except the peaked egg whites and soda water. DO NOT ADD ANY ICE, shake vigorously for at least one minute. Then add a large dollop of peaked egg white and ice, shake for 1 minute, until the Boston Mixer is extremely cold and frothy. Strain into a pre-frozen 12 oz glass, and top with about 2 oz of chilled soda water. Garnish with 2 -3 drops of Peychaud Bitters.
This is a fast and easy way to make a Ramos Gin Fizz. Beating the egg whites in advance will allow them to stay peaked for 10 -15 minutes. To make this drink the traditional way, requires that you add the unbeaten egg whites along with the ingredients to the Boston Shaker and shake for 10 - 15 minutes!! YIKES!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2010 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.