Bitters
Nick Jarrett's Ramos Gin Fizz
Highball Glass
Cubed
Ingredients
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3 ozPerry's Tot
Hayman's Royal Dock navy-strength gin
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2 ozSimple Syrup
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1 ozLemon Juice
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1 ozLime Juice
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42 dropsOrange Flower Water
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1 wholeEgg White
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2 ozSeltzer
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3 ozHeavy Cream
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1 ozClub Soda
to top
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1 wholeOrange Twist
Instructions
Reserve the seltzer, cream, and club soda, then combine all remaining ingredients in a shaking tin. Add a small scoop of cobble ice to a second tin. Pour 1 ounce of cold seltzer into each of two zombie glasses. Pulse the contents of the first tin in a blender briefly. Add the heavy cream and pulse again. Add the reserved ice and blend on high speed for approximately 12 seconds. Pour the mixture into each prepared glass, filling halfway, then continue pouring to just below the rim. Allow to settle for a few seconds, then tap the bottom of each glass on the bar mat to release carbonation. Slowly top with club soda while rotating the glass until a three-quarter inch foam collar forms above the rim. Garnish with an orange twist.
About
A modern take on the classic New Orleans Ramos Gin Fizz that employs an unconventional blender method to achieve the drink's signature silky texture and ethereal foam cap. This version earned top honors in a blind tasting of America's best bartenders.
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