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The first time I had a Ramos Gin Fizz I was at the Velvet Tango Room in Cleveland, a bar that takes great care and pride in preparing classic drinks very well. The drink was served in tall glass with a long spoon and had a surprisingly delicious citrus scented foam. I remember the foamy part taking up more than half of the glass and the action of pulling it up out of the glass with the spoon was thoroughly enjoyable. We attempted to recreate this drink at home using a cocktail shaker. We shook it for a very long time, trading off when one of us got tired, until we got that hard-to-describe ropey feeling. All we could produce was a liquid drink with a foam top that could be described as limp. It was still delicious but the novelty was missing.
Fast forward a few years and I was looking into what else could be created with my whipped cream maker. I was looking through recipes for mousses, fast infusions and foams when I came across the hint that some modern bartenders use a whipped cream maker to make a Ramos Gin Fizz. I had to try this for myself.
Ramos Gin Fizz in a whipped cream maker
2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1/2 ounce fresh lime juice
1 egg white
1 ounce heavy cream
1/2 teaspoon orange flower water (I used A. Monteux, it comes in a little blue bottle)
about 2 ounces of seltzer
Put your serving glass and the bottle of your whipped cream maker (I have an iSi 1 pint version) into the freezer to chill while you measure out your other ingredients. Place all ingredients into a cocktail shaker with ice and shake for 30 seconds to mix and get everything nice and cold. Strain the liquids into your whipped cream maker and charge it according to the manufacturer’s directions. Shake the whipped cream maker about five times, then dispense into your glass. Note: Be careful and stop before all the liquid is dispensed, the last little bit might splatter in all directions. Add a little seltzer to the glass and serve with a spoon.
Reposted from notmartha.org
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