How to Make a Ramos Gin Fizz Cocktail - Hilah Cooking Ep 25
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Date: 2022-04-30
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Comments and reviews: 10
armetilou
Was glad to see this Ramos Gin Fizz video, it's one of my favorite cocktails! I definitely second the earlier recommendation of heavy whipping cream instead of half and half (but definitely not milk, unless you want everything just watery and curdled, and also using a sweeter gin like an Old Toms. And personally I prefer dialing the orange blossom water back a little bit, 4 or 5 drops at most. Great video!
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Was glad to see this Ramos Gin Fizz video, it's one of my favorite cocktails! I definitely second the earlier recommendation of heavy whipping cream instead of half and half (but definitely not milk, unless you want everything just watery and curdled, and also using a sweeter gin like an Old Toms. And personally I prefer dialing the orange blossom water back a little bit, 4 or 5 drops at most. Great video!
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Christopher
oh damn. also forgot to mention: any egg or egg white drink needs to be shaken WITHOUT ice, first; just to make sure you get it frothy BEFORE you chill it. Also: even more than milk. OR half and half. a ramos (and any flip or cocktail calling for milk or cream) actually needs heavy cream. like. hardcore manufacturing cream (but definitely not 4 oz of it. more like 1/2. dang.
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oh damn. also forgot to mention: any egg or egg white drink needs to be shaken WITHOUT ice, first; just to make sure you get it frothy BEFORE you chill it. Also: even more than milk. OR half and half. a ramos (and any flip or cocktail calling for milk or cream) actually needs heavy cream. like. hardcore manufacturing cream (but definitely not 4 oz of it. more like 1/2. dang.
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Fancylooks
-Opretlis Of course a bar tender shouldn-t do that, but she is just preparing that for helrself, may be her husband and friends. I don't see the problem.
At home many of us try the soup with the same spoon we use to stir it in the pot. but you shouldn't do that in a restaurant, should you? I understand your point of view, is just different to mine.
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-Opretlis Of course a bar tender shouldn-t do that, but she is just preparing that for helrself, may be her husband and friends. I don't see the problem.
At home many of us try the soup with the same spoon we use to stir it in the pot. but you shouldn't do that in a restaurant, should you? I understand your point of view, is just different to mine.
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nancy1340
Hilah, I am a old time bartender from the '70's and the Ramos Gin Fizz is my all time favorite drink. When I worked at Stoffer's in Denver I had a group that came in and ordered mine by the pitcher. Usually going through at leat two pitchers in an afternoon.
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Hilah, I am a old time bartender from the '70's and the Ramos Gin Fizz is my all time favorite drink. When I worked at Stoffer's in Denver I had a group that came in and ordered mine by the pitcher. Usually going through at leat two pitchers in an afternoon.
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tntownsend96
So on a non-alcohol note, I went to this pho place, and they have this drink where they mix mango puree, egg white, sweetened condensed milk and club soda and pour it over ice. I was scared to drink it, but it was really tasty! I might give this one a go!
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So on a non-alcohol note, I went to this pho place, and they have this drink where they mix mango puree, egg white, sweetened condensed milk and club soda and pour it over ice. I was scared to drink it, but it was really tasty! I might give this one a go!
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yescandles
Mercy! Gin is a very unique -high-. not that I have drank my weight in Gin and Roses Lime Juice and danced on a few tables in my day or anything, but the egg white is for people with more balls than me but I would love to try the flower-stuff.
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Mercy! Gin is a very unique -high-. not that I have drank my weight in Gin and Roses Lime Juice and danced on a few tables in my day or anything, but the egg white is for people with more balls than me but I would love to try the flower-stuff.
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Gruff
-hilahcooking OH MY LORD. i was so scared while making it, cause i usually have no desire to eat raw eggs, but that was totally awesome. I may have to even buy a bottle of Gin and try it. (they had orange blossom water at my corner store, so cool)
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-hilahcooking OH MY LORD. i was so scared while making it, cause i usually have no desire to eat raw eggs, but that was totally awesome. I may have to even buy a bottle of Gin and try it. (they had orange blossom water at my corner store, so cool)
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Gruff
-hilahcooking ha ha ha, i live in Brisbane, Australia. but my corner store is run by a cool greek family, and they get in all kinds of awesome foreign food, and organic food and stuff. (i can't get over how good that drink was - yummmmo)
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-hilahcooking ha ha ha, i live in Brisbane, Australia. but my corner store is run by a cool greek family, and they get in all kinds of awesome foreign food, and organic food and stuff. (i can't get over how good that drink was - yummmmo)
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butopiatoo
wow i guess any cluless ditz can wear a locut dress and stumble through making a drink at random. NO comparison to Chris from NOLA. Bizzare. No respect or knowledge of where the drink came from or its place in history.
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wow i guess any cluless ditz can wear a locut dress and stumble through making a drink at random. NO comparison to Chris from NOLA. Bizzare. No respect or knowledge of where the drink came from or its place in history.
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Hilah
-lhipsher Ahaha! You said shake-job. I've never heard to shake any drink that long. I guess that's one way to make sure that all that raw egg white is fully incorporated.
Man, that is a good drink.
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-lhipsher Ahaha! You said shake-job. I've never heard to shake any drink that long. I guess that's one way to make sure that all that raw egg white is fully incorporated.
Man, that is a good drink.
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