Ramos Gin Fizz

The Ramos Gin Fizz by Justin Taylor. Talia Kleinplatz photo.

4 oz London dry gin
1 oz simple syrup*
0.5 oz freshly squeezed lemon juice
0.5 oz freshly squeezed lime juice
2 oz heavy cream
1 tsp orange flower water
2 oz club soda
1 oz liquid egg white (white of one large egg)
1 cup of cubed ice

Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the ice has melted and cocktail has become light and frothy. Pour into Highball glasses. Garnish with grated nutmeg and perhaps an umbrella. Serves 2.

*Simple syrup: Bring one cup of sugar and one cup of water to the boil while stirring frequently. Remove from heat and let cool. Keep sugar syrup refrigerated in an airtight container. Keeps for up to one month.

TIP: Depending on the type of ice, more or less may be needed to perfect the drink’s consistency. Please experiment responsibly!

—by Justin Taylor

Read more about the inspiration behind this cocktail here.
Make these other blended cocktails:
Hemingway Daiquiri
Blood Orange Negroni
Peach Bellini

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