Laissez les bons temps rouler
Updated: Mar 1, 2022
Mardi Gras is here! Why not shake up a drink for your celebration that is literally over-the-top?!
Meet the Ramos Gin Fizz: a truly show-stopping cocktail invented by Henry Charles “Carl” Ramos in the Big Easy in 1888. It’s synonymous with New Orleans and is still served today. The old folklore goes that Mr. Ramos had “shaker men” in his bar that would shake each cocktail for over 12 minutes!
You know that here at TFC HQ that we want to provide you with recipes that are accessible and easy to make with ingredients you likely already have in your kitchen. This one is no exception (you might have to grab a small bottle of orange flower water) but it WILL challenge your shaking stamina! You have to shake up this puppy for a bit longer than usual...but why not?! Put on your beads and get shaking! 😂 Even better, enlist some of your housemates and pass it around to shake, shake, shake it up! (You don’t need to shake it for 12 minutes...I promise!)
Here's how to make it:
2 oz. gin 3/4 ounce simple syrup 1/2 ounce heavy cream 1/2 ounce lemon juice 1/2 ounce lime juice 3 dashes orange flower water 1 egg white Club soda
Add all ingredients except club soda into a cocktail shaker.
Dry shake (no ice!) for about 10-15 seconds.
Next, add a few ice cubes and shake until the shaker is almost too cold to hold, about 20 seconds. (Need a refresher on shaking? Check out this post.)
(Alternatively, if you want to make this a project, shake it with no ice for five minutes, add ice, and shake again for another minute.)
Strain into a Collins (tall) glass.
Splash some club soda into your shaker and dislodge some of the leftover ingredients in there. Then, pour this slowly into your cocktail. Add more club soda into your glass until the foam rises up above the glass. (It's a hard foam, so it won't slide down the side of your glass.). Go as tall as you dare!
Sip & enjoy!
Happy Fat Tuesday, and lemme see those gorgeous Ramos gin fizzes! Hit me up on the 'Gram @thefizzycoupe or #thefizzycoupe.