Ramos Gin Fizz | How to Drink
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- Опубликовано: 28 авг 2024
- In this episode of How to Drink, I’m making a cocktail called the Ramos Gin Fizz that was made famous by Henry C. Ramos in New Orleans in the 1880’s. There aren’t many heavy cream cocktails like this one and after taking a sip you will understand why: it’s delicious. Cheers!
Ramos Gin Fizz Ingredients:
- 2 oz or 60 ml of Gin
- .25 oz or 7 ml of Simple Syrup
- .25 oz or 7 ml of Lemon Juice
- .25 oz or 7 ml of Lime Juice
- 1 oz or 30 ml of Heavy Cream
- 3 Drops Orange
- Flower Water
- Top with Seltzer
- Egg White
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Music: The Savoy Special by Glenn Crytzer's Savoy Seven
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Directed & Edited by: Greg
Produced by: Stefano Pennisi & Greg
Cinematography by: John Hudak
Created by: Greg
How To Drink 2016: here’s a three minute video of a professional Greg describing and creating a cocktail
How To Drink 2019: here’s a 15 minute drunken ramble of an 80s movie during which an enthusiastic puppy creates a wild and original drink, and gives descriptive tasting notes in between talking about literally anything that’s on his mind at the moment
I love this channel
The people had spoken man. Also, I’ve never been a professional bartender.
You hit the nail on the head. I miss the 2016 Greg. Love them both though.
@@howtodrink I'd argue you are one right now, in a way.
I actually enjoy the longer episodes. I've learned more about the history of cocktails/mixology than I thought I would have.
@@tylerwintrow4372 How To Drink 2023: SIT THE #&@% DOWN AND WATCH ME BURN THROUGH 42 COCKTAIL COMBINATIONS. Then we're going to deconstruct capitalism and recontextualize Luddite socio-economic theory as a modern response to advertiser promoted conspicuous consumption, all because I had to suffer 4 terrible cocktails at the hands of a robot-bartender. Meredith is not my wife!
I was at a party and someone told me they wanted a great gin drink, not too sweet, and not a martini of any sort, I quickly flew to your channel and this drink was a hit! I even passed the shaker around and made everyone take a turn shaking which they all loved!😁 Only took 30 min to round up all the ingredients and make it!
This is fantastic!
At the bar I worked at they would dry shake the cocktail before adding ice. Also allowing it to sit to let the head rise to the top and then adding the soda water down a barspoon slowly will produce a nice cylindrical head.
technique I was taught was after you pour it in the glass stick it in the freezer to set the meringue, then if it's done well you stick the straw in and it shouldn't move. then you pour the seltzer down the straw to float a flawless cylinder of meringue up
Pro move, this is the way
Oh, our little Greggy was so young. He didn't know how to dry shake yet!
Yup still binge watching. I think I will develop a placebo hangover tomorrow morning.
So glad your making videos again. Your presentation and camera work are incredible!
Made this the other day for a customer but used a Orange/Juniper bitter in lieu of the Flower Orange Water. Turned out amazing, thanks for the recipe!
Glad to hear it!!
thanks for the tip! I have that kind of bitters and don't feel like adding orange flower water to the bar until I find a few more recipes that require it
Your videos need more fucking views. They're really well done
Thanks for saying so!
A unique and fantastic beverage, I enjoy with a added spray to the top off with angostura bitters.
How am I just now finding these videos? Well done and not too long.
Thank you!
I've been making these using the recipe from 12 Bottle Bar, which ups the sugar to 1oz, lime and lemon at 0.5oz, 2oz of cream, and adds vanilla and calls for the flower water as a garnish on the head. It's got my alcohol disliking friend drinking them as fast as I make them.
This drink played a bit part in the 1947 film 'Dead Reckoning
' with Humphrey Bogart and Lizabeth Scott, just as interesting historical note.....
Just made this with Tanqueray, was extremely good. New personal favorite. Thanks Greg!!
Just made this Drink. it is very good like a citrus milkshake. so unique and different. Greg is one of the best youtubers out there.
hot damn i just made one of these and its amazing. Im usually a whisky guy but gin cocktails seem to run the town for cocktails.
you're not wrong. I recently got my hands on creme de violette and made an aviation #1 and now i can't even remember the last time I made a Manhattan
For the classic party bartender out there a "I'm already drunk and you want a Gin Fizz? Sure!"
First muddle some orange peel with sugar, add gin, heavy cream, and shake with ice ... in a blender is optional.
Top with Sprite.
Ok, I've made this a few times following the recipe in "the description below". In the vid you say three quarters of an ounce of lemon juice and lime juice. In the description below it says 0.25Oz of Lemon Juice and lime juice. It's magic either way. I can stand my glass straw up straight in tonights RGF it's so thick. Such an effort...so worthwhile!
now thats a funky drink if I've ever seen one.
Make it! You'll love it!
Mmmmmm so freaking good.... I had to add more syrup than prescribed to balance the acidity.
A Fizz you make from Gin. You should come up with a new name for it. You could call it a Gizz... wait, that's not right... 😂😂😂
That carved hole in the table to put a light there is a nice touch. Great production value.
Have you thought about making more videos about cocktails that are more unusual? There are lots of videos about Ramos Gin Fizz, French 75, Tom Collins, Whiskey Sour, Aviation and the Old Fashioned on RUclips already.
I just came across your videos and I love the video editing and quality on them...amazing! Like you I've never worked in a bar but make craft cocktails at home as a hobby!
Thanks!
Legend says it would take 15 minutes and one Mardi Gras they had 32 bar backs shaking the things. (From New Orleans)
i swear god. this channel is very good. high quality. u need more subs man....
Love everything about your channel ! Great Commentary,great music, wonderful content. Can't get enough of your videos .
Love the music.
Thanks! GlennCrytzer.com
Gave this a try tonight. I don't think I shook it quite long enough, but still a tasty drink. Thank you for the great video recipe!
Swapped the orange water for orange bitter to balance all the citrus juice and it was pretty tasty... Also used half n half instead of heavy cream to preserve my figure 😉👌
One time I went out and they didn't have the flower water and used bitter it tasted like shit and nothing like a Gin Fizz.
After many, many attempts, I’ve found my ideal recipe for the Ramos Gin Fizz. Greg, I know you love this drink so I hope you give it a try sometime.
- 2 oz Old Tom or London Dry gin
- 1 oz lime juice and/or lemon juice
- 1 oz simple syrup and/or honey simple syrup
- 1 oz heavy cream
- 1 egg white
- 3 drops orange flower water
- 1/8th oz vanilla extract
- 2 drops salt water (80% water, 20% salt)
Dry shake ingredients with hawthorne strainer spring in tins for approximately 45 seconds, wet shake with 30 - 45 grams of ice and shake until it does not clink anymore, put in freezer for three minutes, poke hole in middle of foam, add soda and 3 drop of orange flower water
This is the best drink ever
Agreed.
My fav video yet!
Love this show man! You will be a good friend to me this weekend that's for sure!
Your chanel is so cool :)
love from Germany
I need to come visit Germany! A good friend of mine moved there and I've been terrible about coming for a visit! Thanks for watching! Sorry for my use of ounces :(
Love your videos! Looking forward to more.
Love your videos! Fun to watch and easy to learn from. Thank you!
Been binging your channel for the last week or so. Not a big fan of gin but might have to give this one a go!
Legend says that the Ramos Gin Fizz was Jim Morrison's morning-after drink. Based on the Lizard King's reputation, I'd bet he became an expert on the Ramos Gin Fizz.
good as always!
This looks so good. I can’t wait to try making it and fuck it up.
Good luck!
Kingfish approved!
so glad your releasing more videos. big fan. question, what kind of jigger do you use? I like the style of it and wouldn't mind getting one for myself
Thanks for watching! It's a leopold jigger from CocktailKingdom.com
+How To Drink anytime, thanks definitely gonna look into getting one of those
A good variation is to use singani instead of gin but because singani is so floral already you don't need to orange flower water.
Idk why I like watching these videos I just do
Thank you!
there is a fairly similar drink called a Pisco Sour it doesn't have the seltzer or soda water though.
Hey, no real complaints since whiskey and gin are probably my two favorite spirits, but have you got any tequila or vodka based cocktails coming up? Keep it up either way, this is great stuff!
I've got a tequila drink coming up, not sure exactly when I want to release that episode. Honestly, I'm not super sure I'll ever get around to a vodka drink, but maybe. The kinds of drinks I'm most interested in tend to revolve around Whiskey, Gin, Rum and Brandy, which influences the content I produce pretty heavily.
At 2:09 there's a drop of seltzer hanging off the tip of the seltzer bottle as you pull away. I NEED TO KNOW IF IT LANDS ON THE BUBBLE AND POPS IT.
That seems like a nice dessert!
I always love a creamy finish..
I’ll cream you, babe
well i was in a bar in amsterdam and i ask to a bartender his signature cocktail a cocktail i loves to make and he made the same drink with a little twist
You should remake this and do it properly, you know so much more about cocktails now.
watching and drinking a ramos gin fizz :)
Just for anyone wondering why some hate making this, traditionally it's made with a 12 minute shake, and anything well short of that here in New Orleans the bartender might risk being called out by local patrons (or even well informed tourists). That being said if you're at an old bar in the French Quarter and they seem at all grumpy about making a Ramos Gin Fizz for you, or say they won't make it at all, it's time to find a new New Orleans bar. The old stand by's being Sazerac Bar, Hermes Bar, the French 75, and though I've never actually ordered one there I'm sure Carousel Bar will be more happy to do it when not absolutely packed (they'll be too polite to let you know if they don't want to make it either way).
Paint shaker could be a benefit to the French quarter.
Awesome.
never have i ever made this so high in acid, but now i want to
Nice vid! Sooo many steps right? In my recent video I made a Mrs. Ramos Gin Fizz... Using vanilla & cinnamon simple syrup and instead of orange blossom, I sprinkled sea salt. 😋
Ahhhh the good old days when these videos weren't 20+ minutes long.
Thanky You!!!
Do you think there's any way you would reupload this with the music lowered? I'm having a difficult time listening to both you and the music because the music is at the same volume you are speaking at.
Wheel of Gin
Man if I could give 👍two👍 thumbs up I would! 😄🥃🥛🍺
Been a fan for a while, but I have heard there are versions that jus use the yoke and others use whole egg. It is one of my favorite drinks, if this is true maybe a follow up?
The Ramos Fizz is a specific style of silver fizz, silver because it’s egg white only. A Golden fizz would involve the yolk, a royal fizz a whole egg.
I love the videos! Do you recommend a certain brand of OFW? I plan to make this the weekend of ramos gin fizzes.
I go through so little of the stuff, I've still got the first bottle I ever bought. Mine is Neilssen-Massey (think that's how it's spelled)
How To Drink Sounds good! Do you have a gun you would recommend for this drink that won't break the bank?
So here's a noob question. Every time i've ever tried working a shaker filled with ice, the only thing I notice is "holy shit, I can't keep shaking this, my hands are freezing off!" How do you shake things for so long!?
Pain is temporary, but the memory of a great cocktail will last forever.
Also you can wrap a kitchen towel around it.
As you bartend more you get a massive tolerance to cold on your hands just shake through the pain
No pain no gain?
Why don't we just use a shaker machine?
I’ve never had this issue bfr. But I guess you could just put your hands in a fire for a few seconds?
Where do you get your ice that clear? Do you use a mold for that large of an icecube?
You must live in our near new york. Where could you get that true blue seltzer water bottle with so much carbonation.... So jelly.....
How is this drink without the orange compared to with it? I tried it without the orange, was quiet nice, this lemony vanila gin taste, but dont know if I did it right. How much seltzer am i supposed to add, also is sparkling water good too?
Hey, where did you pick up the orange flower water? I been to whole foods and trader Joe's in Manhattan but can not find it at all
I've never heard of orange flavor water. What is it? Like a sweetner or just for the aroma? And where can I get it?
It’s typically with the spices at the grocery store, or in the middle eastern cooking ingredients section. You can definitely find it on amazon. It’s not sweet, I think it’s actually got alcohol in it.
I request beetlejuice and essence from the dark crystal
I don't like the orange flower water, any idea what might fit, so i can substitute the flavour?
Does the citrus cause the cream to curd?
Is it .75 oz lime and lemon juice (video) or .25oz (description)? I’m going with .5oz.
where do you get that gorgeous glass seltzer bottles filled?
Ah! That's tricky. That style of soda siphon isn't the kind you can do at home. Here in NYC we've still got one company that bottles and delivers seltzer the old fashioned way: www.brooklynseltzerboys.com/ that's where that bottle came from. It goes back to them to get refilled.
How To Drink
In san francisco they only do the ugly plastic ones. Sigh!
I waiting for a cocktail channel that actually does the grasshopper drink lol. None have made a good video on it lol
2 oz. Gin
.5 oz. Heavy cream
.5 oz. Fresh lemon juice
.5 oz. Fresh lime juice
.75 oz. Simple syrup
3 dashes Orange flower water
1 Fresh egg white
Club soda
Anybody know what that bottle he uses for Seltzer is? That would be sweet to have.
Thanks for asking! In this particular shoot I used these antique soda siphons. Back in the day people would sign up for a seltzer service and have a crate of bottled dropped off at the start of the week, next week the guy comes back and swaps your empties for full bottles. The bottles are totally sealed and not user serviceable, they get filled by this antique machine called a Soda Engine. There’s one shop left in nyc providing this service, The Brooklyn Seltzer Boys, aka Gomberg Soda Works. In the 50’s or so companies started making home used versions that are powered by a Co2 cartridge, you can still get these, but they’re not as good as the old style. The seals are never perfect and as a result the Soda slowly goes flat, the old sealed siphons never lose their bubbles.
Awesome, thank you for the info! I really appreciate it. Can't wait to use your recipes over the holidays.
Obviously this cocktail requires lots of shaking (12 minutes) and Ramos would pass it back and forth with the other bartenders not the customers. I’ve always thought you could speed it up by using a paint shaker for two minutes lol.
A power shaker would help a lot
You say 3/4 oz juices in video but description says 1/4 oz and mentions flower water.
Whew😜who is this young un😂🤣😂
No dry shake before adding ice?
Good point! Here's my thing on that: I get the results I like without doing it so I skip it because I'm a klutz and every time I try I make a huge mess. You can probably cut your shake time way down if you do dry shake though.
+How To Drink Thanks for the reply! Awesome video by the way great cinematography. Will definitely recommend your channel.
Thank you!
Bruce Harlick what site or name of the gizmo can I find the tool?
Out of curiosity... Why do you never dry shake drinks? I've watched a couple other egg white based drinks that you shook with ice. Why not just dry shake and then add the ice at the end?
The beginning of the video he says he's never worked in a bar or as a bartender. There is your answer. You should dry shake this drink.
Actually the answer is more complex than that. The ice I’m using here is Cline-bell frozen cubes at 2.5 inches by 2.25, huge super dense heavy cubes. Dave Arnold has found that the agitation such a cube provides in a shaker is remarkably different from what you’d get from your common household ice or even kolddraft cubes, and that it’s significantly more effective when it comes to emulsifying and frothing a drink like this. Apparently he did this experiment live and was shocked by the results (he’d expected the type of ice used to not matter at all). Anyway as a result he started selling the Booker and Dax cube, a weighted silicone block to add to your shaker alongside more common ice, since most don’t have access at home. One reason I don’t bother to dry shake here is because I didn’t really need to, I should have explained that I suppose. If you can achieve the same results with one step less then do that, and in this case I can. The other reason is because there’s no mention of a dry shake in the historic descriptions of this preparation, and the shaking of it is part of its legend, and I didn’t want to interfere with that.
It’s true though, dry shake these, you certainly won’t do any harm, at worst your adding unnecessary work.
Wasn't expecting a response to my dickish answer to the dude above me. Very much appreciated and very informative. I'm gonna keep dry shaking this since i don't have that kind of ice and there is egg white involved. This drink is a bitch on Saturday nights. (who the hell orders this at night?! damn!) Cheers!
Colin Renteria - I just saw your response. Didn't seem dickish at all. But, I do watch a lot of gaming videos. So, my calibration for dick answers might be off.. For what it's worth, I've never worked in a bar either, but watched probably too many bartenders IRL and youtube videos about egg white cocktails. I do use really dense small cubed ice at home, but still dry shake an egg white cocktail. Honestly, the dry shake is the least of the inconvenience of an egg white cocktail. How To Drink - Thanks for the explanation. Really helpful. Keep up the great vids.
Hey man I'm underage mind if I stop by so I can watch you drink these?
Hi Greg!
The video says 3/4 of an ounce, but the written directions say 1/4 of an ounce. Whats the real dealio?
God in 2020 I'm super wigged out about a drink with an egg white that isn't dry shaken first
😎🍷
When i started on bartending, i was requested 6 of this... my boss gave me the next day free, i was like 'why? well... thanks' the next day i called my boss and just said 'thanks', again, i was a novice and my arms werent prepared, and even now im afraid if im asked for more than a couple of these.
I guess it's a bit late to ask to get an answer from Greg so does anyone here know how long you're supposed to shake it ?
For a super long time. The legend is like 12 minutes or something
Holy damn that is a very long time. Will try ASAP. Great channel man, and thanks for the quick reply
Really you don’t need to go for 12 minutes, you just need to really fully emulsify that cream and egg white. The quality of your ice makes a big difference here, and doing a dry shake first will help to. I don’t think I’ve ever shaken one for more than 2 minutes
Interesting. If you don't mind, what's important in ice making ? What makes it quality ice ? I've watched your video about clear ice, so is it the fact that it's clear ? I'm a total noob in cocktail making so please excuse me if these are obvious or have been asked already, I have just ordered a shaker today in fact to hopefully start soon
Ugh, the ingredients are off in the dooblydoo. I don't recommend making it with .25 ounces of simple, lemon, and lime. Way too thin.
That's a lot of work
k9feces it's a lot of love too! Thanks for watching!
That’s why, unless you’re at a place that is known for the drink, it’s considered a bit rude to order one of these drinks. Bartenders will make them, but you should know that a handsome tip is customary. Also, be sure the place isn’t packed when you do it.
I love you
This is the 11th video.
Made it today, as my first cocktail ever. Good god was it disgusting. Texture was alright, but taste holy hell never again. The whole was pretty okay but there was that one thing that would jump out at you. Someone told me the orange flower water was to blame, so maybe i'll skip it next time. Also my Gin was a cheapo, only one I could find. Nice experience nonetheless, orange whip is up next !
6 parts citrus to 1 part sweetener sounds like an unbalanced drink. Understandable if you are trying to stay loyal to the original spec, but not all Classic recipes are good ones. Most cocktail bartenders will make a spec that resembles:
2oz gin
.5oz lemon
.5oz lime
.5oz cream
.5oz - .75oz Simple Syrup
1 egg white
3-5 drops OFW
Agreed. Proportions very off.
Cream and orange water are both sweeteners in their own rights.
Ok, so how does one respectfully order this in a bar, and not make your bartender despise you?
its pronouced "Rah-moess"
Ugh. Thirsty.
Bro this music is REALLY ANNOYING