About this episode
Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe!
Richie Boccato’s Ramos Gin Fizz Recipe
Ingredients
- ⅜ ounce fresh lemon juice
- ⅜ ounce fresh lime juice
- ⅞ ounce demerara syrup (2:1)
- 1 ounce heavy cream
- 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook
- 4 or 5 drops orange flower water
- 1 ½ teaspoons pasteurized egg white powder
- Pinch (tip of teaspoon) charcoal salt
Directions
1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice.
2. Blend on a high setting until chilled and all ingredients fully incorporated.
3. Pour intoe a chilled Collins glass.
4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer.
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