In a blind-tasting of 10 Ramos Gin Fizzes from some of America’s best bartenders, this version of the classic from Peychaud’s in New Orleans relied on the unorthodox use of a blender to edge into the top three.
Nick Jarrett’s Ramos Gin Fizz
Peychaud’s | New Orleans
Ingredients
Servings: 2
- 3 ounces Hayman's Royal Dock navy-strength gin
- 2 ounces simple syrup, (1:1, sugar to water)
- 1 ounce lemon juice
- 1 ounce lime juice
- 42 drops orange flower water
- 2 egg whites
- 2 ounces cold seltzer, divided
- 3 ounces heavy cream
- club soda, to top
Garnish: orange twists
Directions
- Combine all ingredients except the seltzer, cream and club soda in a shaking tin and set aside.
- Add 120 grams (a small scoop) of cobble/Scotsman ice to a second tin and set aside.
- Prepare two 14-ounce zombie glasses and add 1 ounce fresh, cold seltzer to each glass.
- Pulse the contents of the first tin in a blender. Add the cream, and pulse again. Add the ice, and blend on high for about 12 seconds.
- Pour the contents of the blender into each glass until half-full, and then to just below the lip. Let sit for a couple seconds, then tap the bottom of the glasses on the bar mat to force the CO2 up.
- Top each glass with club soda while rotating until you have a 3/4-inch foam collar above the lip. Garnish with an orange twist.