How to Make a Ramos Gin Fizz Cocktail
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Date: 2020-08-15
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Comments and reviews: 9
Gegit05
Your recipe is also whack, if you're basing it on the original New Orleans recipe, which had vanilla extract in it. Also, you're dealing with Eben Freeman here. Along with a lot of professional barmen, Freeman often adds his own spin to classic drinks, based on personal tastes and customer reactions. Personally, I find his version a little citrusy, and McMillian's recipe too creamsicle-like. I use a recipe different from either of them, and different from the original, based on my preference.
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Your recipe is also whack, if you're basing it on the original New Orleans recipe, which had vanilla extract in it. Also, you're dealing with Eben Freeman here. Along with a lot of professional barmen, Freeman often adds his own spin to classic drinks, based on personal tastes and customer reactions. Personally, I find his version a little citrusy, and McMillian's recipe too creamsicle-like. I use a recipe different from either of them, and different from the original, based on my preference.
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Zachary
he definitly didnt shake enough though. and the recipe is pretty whack. should be 2 ounce gin 1 ounce simple. 5 lemon. 5 lime 4 drops orange flower 1 ounce heavy cream and an egg white. you should dry shake everything without the cream first, then ice and add the cream and shake for much longer on the second time. the reason for this being that you dont want to try to emulsify the egg white and cream into the drink at the same time as they will work against each other.
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he definitly didnt shake enough though. and the recipe is pretty whack. should be 2 ounce gin 1 ounce simple. 5 lemon. 5 lime 4 drops orange flower 1 ounce heavy cream and an egg white. you should dry shake everything without the cream first, then ice and add the cream and shake for much longer on the second time. the reason for this being that you dont want to try to emulsify the egg white and cream into the drink at the same time as they will work against each other.
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Gegit05
Guilty, I admit it. Bring on the Campari.
Still, just because I like bitter, that doesn't mean I don't know when something ISN'T bitter. This, for example. There's nothing in there to make it bitter. It's a touch sour, however. I had to modify the citrus content, as I found this one kind of sour and juicy which didn't totally jive with my idea of a creamy cocktail.
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Guilty, I admit it. Bring on the Campari.
Still, just because I like bitter, that doesn't mean I don't know when something ISN'T bitter. This, for example. There's nothing in there to make it bitter. It's a touch sour, however. I had to modify the citrus content, as I found this one kind of sour and juicy which didn't totally jive with my idea of a creamy cocktail.
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KRSunstreet
how to make a ramos gin fizz.
50 ml gin
15 ml lemon
15 ml lime
30 ml simple syrup
20 ml heavy creame
3 dashes orange blossom water ( if you dont have it, orange bitter)
shake until ALL the ice in the shaker dissolves. (if you dont its a shit drink, should take you around 5 min to make the drink. No ice, soda)
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how to make a ramos gin fizz.
50 ml gin
15 ml lemon
15 ml lime
30 ml simple syrup
20 ml heavy creame
3 dashes orange blossom water ( if you dont have it, orange bitter)
shake until ALL the ice in the shaker dissolves. (if you dont its a shit drink, should take you around 5 min to make the drink. No ice, soda)
reply
Dan
Dudungski85 Alcohol doesn't cook anything.
The antiseptic nature of strong alcohol can kill salmonella - but it doesn't cook it. Fresh eggs, properly brought to market, stored, and handled do more to realistically keep us free of poisoning than the alcohol, though. No fears of raw egg.
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Dudungski85 Alcohol doesn't cook anything.
The antiseptic nature of strong alcohol can kill salmonella - but it doesn't cook it. Fresh eggs, properly brought to market, stored, and handled do more to realistically keep us free of poisoning than the alcohol, though. No fears of raw egg.
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ksmontanaro
Why is he a 'douche'? Because he knows what he's doing, and does it with a little flair? Because he explains himself clearly? Because he dresses better than you do? That's a Ramos damn Fizz, children. He's not pulling a coors light of a stinky tap. Calls for a little decorum!
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Why is he a 'douche'? Because he knows what he's doing, and does it with a little flair? Because he explains himself clearly? Because he dresses better than you do? That's a Ramos damn Fizz, children. He's not pulling a coors light of a stinky tap. Calls for a little decorum!
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Gegit05
And you found it bitter? Considering I'm simply offering a differing opinion and you're getting upset about it, I'm going to assume that bitterness is less the fault of the drink and more the result of your own personal misery.
Chill out, you'll live longer.
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And you found it bitter? Considering I'm simply offering a differing opinion and you're getting upset about it, I'm going to assume that bitterness is less the fault of the drink and more the result of your own personal misery.
Chill out, you'll live longer.
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butopiatoo
interesting, no simple syrup like the guy from NOLA. Way too sour for me w/o any syrup. I do like how he talks about the sixe of the barware to use. Proportions of syrup and cream different. Do like this guys spraying the soda into the shaker also. Good tips.
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interesting, no simple syrup like the guy from NOLA. Way too sour for me w/o any syrup. I do like how he talks about the sixe of the barware to use. Proportions of syrup and cream different. Do like this guys spraying the soda into the shaker also. Good tips.
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Gegit05
There's that bitterness I was talking about. I thank you for proving my point. May I suggest a drink to settle your anger? A Ramos Gin Fizz, perhaps? Maybe with some simple syrup, you might feel a little more pleasant after the fact.
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There's that bitterness I was talking about. I thank you for proving my point. May I suggest a drink to settle your anger? A Ramos Gin Fizz, perhaps? Maybe with some simple syrup, you might feel a little more pleasant after the fact.
reply
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