This is a collaborative post with photographer Love Les.
As Leslie and I were preparing for our last photo shoot, Leslie came across an Instagram post of the Ramos Gin Fizz and sent it to me. She didn't really think we would make it, but it turned out I had all the ingredients, so we made some adjustments and decided to try it out.
Egg white cocktails might sound strange but are absolutely delicious. They are very foamy and making them yourself feels extremely fancy. If you're the kind of person who doesn't eat raw cookie dough, this might not be the recipe for you (but oh how you're missing out!). The reason you shake this drink twice is that the sugar works to emulsify the egg white, along with the alcohol to "cook" the egg white. This recipe called for "orange flower water" but I didn't have any of that on hand, so I substituted it for .5 oz of triple sec instead (which I always have for margaritas), and I think it worked well. You could use the original, but I prefer not to recommend ingredients that people aren't likely to be able to use often.
When Leslie and I tried the cocktail, our first reaction was, "hmm." We weren't quite sure if we liked it or not. And then we took another sip, and another, and another... Needless to say, it quickly grew on us. If I had always had all these ingredients on hand, it would definitely be in heavy rotation. However, be warned that it is strong. We both felt it pretty quickly and the rest of our photo shoot involved a few more giggles than usual.
Ramos Gin Fizz
Prep Time: 5 minutes
Cook Time: 5 minutes
Adapted From: @cocktails
1 oz simple syrup (or 1 T sugar)
.5 oz lime juice
.5 oz lemon juice
1 egg white
1 oz heavy cream
1.5 oz gin
.5 oz triple sec
3-4 oz Club Soda
Garnish: orange peel & mint leaves
1. Add all the ingredients except the ice and club soda to a cocktail shaker. Shake thoroughly for at least a minute.
2. Add ice and shake again for another minute.
3. Strain into a highball glass and fill to the top with club soda (no more than 4 oz)
4. Garnish with an orange peel and mint sprig. Enjoy!