Created in 1888 at Henry Ramos's Imperial Cabinet Saloon, the Ramos Gin Fizz is one of the most iconic libations to come from the Crescent City. This refreshing gin based cocktail gets its foamy, marshmallow like consistency from an egg white that has been through a long, dry shake (shaken without ice). When I say dry shake, I mean several minutes worth or until you think you arm is going to fall off and then keep going. Alternatively, if your arms aren't up for the challenge, you can throw the ingredients into a blender for several minutes and have spectacular results.
I know people are concerned about the raw egg white. But if over 20,000 of these drinks are served at The Sazerac Bar in New Orleans every year without incident, then I think the odds are in our favor. Just be sure to use the freshest egg you can find and as an extra measure, you can always use a pasteurized egg.
His Ingredients - Ramos Gin Fizz
2 oz Plymouth Gin
1 oz Heavy cream
1 oz Club Soda, chilled
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz simple syrup
1 medium egg white
3 dashes Orange Flower water
Combine gin, lemon and lime juice, simple syrup, orange blossom water and an egg white into a cocktail shaker. Shake vigorously until very frothy. Add heavy cream and 2 ice cubes and shake for another minute or two. Pour soda into a chilled glass then slow pour the cocktail into your glass.
Her Ingredients - Trifecta Tavern's Sloe Gin Fizz
1 1/2 oz Sloe Gin
1 oz Gin
3/4 oz fresh lemon juice
1/4 oz demerara syrup
1/2 oz egg white
2-3 dashes Peychaud's bitters
Club soda, chilled
Combine all ingredients, except club soda and bitters, into a cocktail shaker (no ice). Shake vigorously for 5 minutes. Add ice and shake for another minute. Strain into a chilled glass with an ice cube. Top with club soda and bitters.
Happy drinking!