Ramos Gin Fizz

I’d pasteurized a few eggs about 2 weeks ago, with my Anova sous vide cooker, specifically for use in cocktails - but hadn’t used them yet. I’ve been wanting to make one of these cocktails for a while - they seem so decadent. I’ve had them in bars a few times, but never made one.

I had all the ingredients at hand, even the orange flower water! So I went for it. And glad I did! It came out really well, and the dry shake didn’t even leak (I usually do a reverse dry shake because they’re less prone to leakage from the shaker).

Ramos Gin Fizz

* 2 oz/60 ml London Dry Gin (Bombay Sapphire used)
* 3/4 oz/22 ml simple syrup
* 1/2 oz/15 ml fresh lemon juice
* 1/2 oz/15 ml fresh lime juice
* 1/2 oz/15 ml heavy cream
* 1 egg white
* 3 dashes orange flower water
* Club soda

Combine gin, citrus, syrup, cream, egg white in a shaker. Dry shake (I.e. no ice) for about 20 seconds. Add ice to shaker and shake hard for about 30 seconds. Strain into a chilled, straight-sided glass (like a Collins glass). Top with club soda.
Serve.

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This popped up in my Facebook memories from two years ago, and I hadn't made one since. That was a mistake! As I noted in the original post, this cocktail is really good!

Aperol Gin Cocktail

2 oz/60 ml Gin (Bombay Sapphire)
2/3 oz/20 ml Aperol
2/3 oz/20 ml Fresh lime juice
2/3 oz/20 ml Simple syrup
1 thick cucumber slice
Cucumber slice for garnish

Muddle thick cucumber slice in shaker. Add gin, Aperol, lime juice, and syrup. Shake with ice for 30+ seconds. Double strain into ice-filled rocks glass. Garnish with cucumber slice.
This is realllllly good 😋

#cocktailhour #cocktail #cocktails #gin #aperol #bombaysapphire #lime #cucumber