Gin Fizz
The gin fizz, also known as the Ramos gin fizz, was created in the late 1800s by Henry C. Ramos in New Orleans. It is among the Big Easy’s most famous drinks. The cocktail became so popular that by the 1915 Mardi Gras celebration, Ramos’ 35 “shaker boys” could not keep up with demand. The key to this drink is to shake it really, really well. Your best fizz comes from shaking until it hurts. If a straw can stand up straight in the drink, then you have shaken it properly.
- Gin Fizz (thespruceeats.com) 1 1/2 ounces gin, 2 ounces cream, 1 1/4 ounces simple syrup, 1/2 ounce freshly squeezed lemon juice, 1/2 ounce freshly squeezed lime juice, 1 small or medium egg white, 2 dashes fleurs d’orange (orange flower water) 1 to 2 ounces club soda, to taste
- Directions: In a cocktail shaker, pour gin, cream, simple syrup, lemon and lime juices, egg white, and fleurs d’orange. Put Gin, cream, simple syrup, lemon and lime juices, egg white, and fleurs d’orange in shot glasses next to a cocktail shaker. Dry shake without ice. Fill shaker with ice. Shake vigorously again (more than normal to ensure egg and cream are well mixed and drink is silky). Strain into a chilled highball glass.Top with club soda. Raw Egg Warning: Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- Tip #1: Orange flower water (or orange blossom water) can be purchased from a store or you can make it yourself. It’s often used in Middle Eastern cuisine, so you can find it in markets that specialize in that food (it’s also available online). When buying it, check to make sure it’s food grade and naturally flavored. In a pinch, orange bitters can be used as a substitute.
- Tip #2: Cream is typically called for in this cocktail. Some people prefer half and half or milk; both will create a lighter drink.
- Tip #3: The egg white adds to the fizz’s silky, foamy quality and really sets the drink over the top. The key to safely drinking raw egg is to ensure your egg is fresh: Pour a glass of water, place the egg inside and if it sinks, it’s good. Floating eggs should be discarded.
- Recipe Variation: In the book, Joy of Mixology, Gary “Gaz” Regan points out that blending this drink is a great option to the long shake. To do this, combine all the ingredients except the club soda with “enough ice to fill one champagne flute” (less than 1 cup, which is typical in frozen drinks) in a blender. It fills two flutes with a splash of soda. His recipe also uses just 1 ounce of cream.
