The Ramos Gin Fizz is a classic egg cocktail that has been around since the 1880s and has enjoyed a resurgence in popularity in recent years. But what makes this drink so special? We'll dive into the unique components of this cocktail and provide you with step-by-step instructions on how to make your own perfect Ramos Gin Fizz.
A Ramos Gin Fizz, or simply “Ramos,” is a type of gin fizz that includes orange flower water and an egg white. The orange flower water and egg white give this drink its characteristic flavor and texture, which set it apart from a traditional gin fizz. It also requires more time to concoct than other cocktails, as it needs to be shaken for at least 12 minutes before serving in order for all of the ingredients to properly blend together.
To make a Ramos Gin Fizz, you will need:
- 2 ounces gin
- 1 ounce heavy cream
- ½ ounce lemon juice
- ½ ounce lime juice
- 1 teaspoon orange flower water
- 1 egg white
- 1½ teaspoons superfine sugar
Instructions:
- Begin by dissolving the sugar in 2 ounces of cold water in a shaker cup. This will act as an emulsifier which helps break down the egg whites and create a smooth texture.
- Add the gin, lemon juice, lime juice, heavy cream, orange flower water, and egg white to the shaker cup and fill with ice cubes.
- Shake vigorously for at least 12 minutes until all ingredients are well blended together and chilled through. You can tell when your drink is ready when it's thickened slightly due to air being incorporated into the mixture during shaking (this is known as ‘building').
- Strain your mix into an ice-filled Collins glass using either a Hawthorne or julep strainer if available, or pour through your hands if not.
- Garnish with an orange peel spiral or wedge before serving chilled!
The key to creating a perfect Ramos Gin Fizz lies in its careful preparation – particularly its lengthy shaking process that lasts for at least 12 minutes! During this time period, several chemical reactions take place within the mixing process that result in one of two outcomes; either a smooth emulsified cocktail or one that is too thin due to over-shaking (which would render it unpalatable). The reason why so much shaking is required for this particular cocktail is because of its high concentration of ingredients that need time for their flavors to fully meld together – such as citrus juices, herbs/spices (in this case orange flower water), dairy (heavy cream), sugar syrup (from dissolved sugar) and alcohol (gin) – all of which are integral components for achieving balance in flavor between sweet/acidic/bitter/sour notes when mixed together properly!
By taking care not to over-shake while blending all these elements together simultaneously within your shaker cup – you'll achieve optimal results! This long shaking process also serves another purpose; it helps “cook” the egg white which acts as an emulsifying agent itself during mixing which further contributes towards creating that signature creamy texture found within every perfect Ramos Gin Fizz!
What Is The Difference Between A Gin Fizz And A Ramos Fizz?
A Ramos fizz is a type of gin fizz that includes orange flower water and an egg. The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar befre adding ice; the sugar acts as an emulsifier, and it and the alcohol “cook” the egg white.
What Does Ramos Gin Fizz Taste Like?
The Ramos Gin Fizz is a classic New Orleans cocktail that has a frothy topping and tastes like lemon meringue pie. It is made with gin, lemon juice, lime juice, orange blossom water, egg whites, and simple syrup.
Where Was The Ramos Gin Fizz Invented?
The Ramos Gin Fizz was invented at the Imperial Cabinet Saloon in downtown New Orleans, Louisiana by Henry C. Ramos in 1888.
Why Is It Called A Ramos Gin Fizz?
The Ramos Gin Fizz is a cocktail that was invented by Henry C. Ramos, also known as Carl. The drink is made with gin, lemon juice, lime juice, egg white, cream, sugar, and club soda. It is usually served in a Collins glass. The drink is named after its inventor becase it was one of his signature cocktails at his bar in New Orleans.
What Is The Hardest Mixed Drink To Make?
The hardest mixed drink to make is the Commonwealth. With a grand total of 71 ingredients (yes, you read that correctly), the Commonwealth is, without a doubt, the most ingredient-heavy drink on this list. In truth, we're not entirely sure how so many ingredients fit into a standard coupe glass.
Is A Gin Fizz The Same As A Tom Collins?
No, a Gin Fizz is not the same as a Tom Collins. The critical difference between the two is that a Gin Fizz is served without ice, and a Tom Collins is served on ice.
What Is The Main Component Of A Cocktail?
The main component of a cocktail is the spirit. The spirit provides the alcohol content and the flavor for the drink. The other components of a cocktail, like sugar or citrus juice, help to balance the drink and make it more palatable. Water is also often used in cocktails to dilute the alcohol and make the drink more refreshing.
Which Of The Following Is A Flat Perforated Equipment With Spring Coiled Around It?
The Hawthorn strainer is a flat perforated equipment with spring coiled around it. It is used to strain the ice wile straining the drink.
How Much Does Ramos Gin Fizz Cost?
The Ramos Gin Fizz is a classic cocktail that has been around for over 100 years. This refreshing drink is made with gin, citrus juice, cream, egg white, and soda water. The traditional recipe calls for orange flower water, which gives the drink a unique flavor that is perfect for summertime sipping. The cost of a Ramos Gin Fizz will vary depending on the ingredients used and the location of the establishment, but you can expect to pay around $10 USD for this refreshing cocktail.
Who Created The Ramos Gin Fizz?
Henry Ramos is credited with creating the Ramos Gin Fizz in the early 1900s. The recipe for the cocktail was kept under lock and key by Ramos, whch helped to create its national fame.
Who Invented The Ramos Fizz?
Henry C. Ramos, a bartender from New Orleans, is credited with inventing the Ramos Fizz in 1888. The cocktail was created as a way to promote temperance and prohibition, and quickly becae a staple in the city's bar scene.
What Makes A Drink A Fizz?
A Fizz cocktail is a variation on a classic sour and it can be best described as a cocktail style. In short it contains a featured spirit, an acidic juice and carbonated water. The carbonation in the drink is what sets it aprt from other cocktails and gives it a unique flavor and mouthfeel.
How Much Gin Is In A Tonic?
A standard drink, or a shot, of gin is 1.5 fluid ounces, or 44.3 milliliters. A double shot of gin is 3 fluid ounces, or 88.7 milliliters. A bottle of gin contains about 25 shots.
When Was The Sloe Gin Fizz Invented?
The earliest recipe we know of for the sloe gin fizz cocktail came from 1869 when an Englishman named Henry William Herbert published his “Drinks of All Kinds” book. In it, he detailed a recipe for the drink that called for sloe gin, lemon juice, sugar, and carbonated water.
What Is A Gin And Tonic Called?
A gin and tonic is called a G&T. It is a refreshing drink that is perfect for any occasion.
What's The Difference Between A Gin Rickey And A Tom Collins?
The Tom Collins is a refreshing, tart drink made with gin, lemon juice, sugar, and carbonated water. The gin rickey is similar, but instead of lemon juice it uses lime juice and omits the sugar. Both drinks are garnished with a slice of citrus fruit.
What Is The Difference Between A Gimlet And A Gin Rickey?
A gin rickey is a type of gimlet that is made with gin and carbonated water. The carbonated water gives the drink a bubbly texture and also helps to keep the drink cold. A traditional gimlet is made with just gin and lime juice, so it has a tart flavor.
What Cocktail Is New Orleans Famous For?
The Sazerac is a New Orleans cocktail that is made with French brandy, Peychaud's bitters, and sugar. It is said to be the world's firt cocktail.
What Was Huey Long's Favorite Drink?
Huey Long's favorite drink was the Ramos Gin Fizz. This iconic New Orleans cocktail was created in 1888 by Henry C. Ramos and quickly bcame a favorite of Long's. Made with gin, cream, egg whites, orange flower water, and lemon juice, the Ramos Gin Fizz is known for its frothy texture and refreshing flavor.
Can You Drink Gin Straight?
Gin can be enjoyed neat, on the rocks, or with a mixer. When enjoying gin neat, it is important to use a high quality spirit to avoid any unpleasant flavors. To drink gin straight, simply pour it over a few ice cubes and enjoy. Some people like to drop in a lime wedge for extra flavor.
Do You Shake A Gin And Tonic?
The ingredients are aleady combined. Simply pour gin and tonic over ice in a glass and enjoy.
Who Drinks Gin And Tonic?
Gin and tonic is typically consumed by people who are looking for a refreshing, classic drink. The gin and tonic is a simple drink that contains gin, tonic water, and ice. This drink is often garnished with a lemon or lime wedge.
What Is The Difference Between A Gin Fizz And A Ramos Fizz?
A Ramos fizz is a type of gin fizz that includes orange flower water and an egg. The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar befre adding ice; the sugar acts as an emulsifier, and it and the alcohol “cook” the egg white.
What's The Difference Between Gin And Sloe Gin?
The main ingredient of sloe gin is the sloe berry and gin is derived from the juniper berry. Sloe gin can have a lower alcohol content than gin. Gin is less sweet than sloe gin. Gin is made from traditional distillation processes while sloe gin is made from mixing sugar and sloe berries and steeping in gin.
Is Sloe Gin Still Made?
Yes, sloe gin is still made. It is a type of gin that is flavoured with sloe berries, which are a type of plum. The berries are soaked in gin and sugar for several weeks, and then the mixture is strained and bottled. Some commercial sloe gins today are made by flavouring less expensive neutral grain spirits, although some manufacturers still use the traditional method. US distilleries often use close relatives of the sloe, such as the Aronia berry or beach plum, to produce a domestic version of sloe gin.
