In a blind-tasting of 10 Ramos Gin Fizzes from some of America’s best bartenders, this version of the classic from Abigail Gullo made the cut thanks to its stiff meringue, which held its structure better, and longer, than any other in the field.
Abigail Gullo’s Ramos Gin Fizz
Ben Paris | Seattle
- 2 ounces Hayman's Old Tom gin
- 2 ounces heavy cream
- 1 ounce simple syrup, (1:1, sugar to water)
- 1/2 ounce lime juice
- 1/2 ounce lemon juice
- 1 egg white
- 3 dashes orange flower water
- 1 dash pure vanilla extract
- 2 ounces club soda
Garnish: orange twist (discarded)
- Place a Collins glass in the freezer.
- Add all ingredients except club soda to a mixing tin and dry shake.
- Add three Kold-Draft cubes to the tin, then shake until the cubes are dissolved.
- Remove the Collins glass from the freezer and add two fingers (approximately 2 ounces) of fresh club soda to the glass.
- Pour the cocktail high and slow in a thin, solid stream into the glass. Let the meringue settle, then slowly add more mixture until the head pops over the lip of the glass without spilling. A final rinse of the tin with a splash of soda water to top is allowed if there is room and the structure is stable.
- Gently express an orange peel over the glass and discard the peel. Serve with a straw.