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.

#cocktailhour #cocktail #cocktails #ramosginfizz #gin #fizz #bombaysapphire #lemonjuice #limejuice #eggwhite #simplesyrup #orangeflowerwater #clubsoda #pasteurized #pasteurizedegg #dryshake

Wish me luck. Left out a #carton of SEALED, UHT (Ultra-High Temperature) #pasteurized #milk overnight and cracked it this AM. Although, according to usdairy.com it should be fine.

https://www.usdairy.com/news-articles/uht-milk-what-is-ultra-high-temperature-milk