A quick tip that I haven't actually tested in a Ramos Gin Fizz: You can set up the milk/cream to thicken *before* you add the other ingredients. Add the milk and cream to the tin. Add the small pieces of ice. Shake that until the milk cools down and is frothy. Then add the rest of the ingredients and the big cube and shake. The way it works is it cools down the milk and adds air. Then when you add the acid, it coagulates the proteins in the milk. Because the milk is cold and frothy when you do it, it makes *much* smaller curds than if you add the acid when it's warm and liquid. This, in turn, makes it create and hold a foam better. I actually do this with non-alcoholic "milk shakes". Quite literally 3 oz of milk (no cream), 1 oz of lemon juice (or other acid), some jam, spice, whatever to taste. Again, milk goes in to the tin with some ice. Shake. Add the other incredients and more ice. Shake. Strain. Even though there is no extra cream, you get a nice foam. Normally I'll top with a bit of soda, ala Ramoz gin fizz. It's quite similar to a lasshi, so I call it a "Lass". With cherry jam, it's a "Cherry Lass".
Thank you! Strangely enough, I don't think I've ever watched another RUclips video on the Sazerac outside one from the Sazerac Bar years ago. Even though I'm sure it's been beaten to death.
Erik Lorincz formerly of the Savoy American Bar has a pretty awesome technique to make the perfect Ramos Gin Fizz. He poured both freshly-opened soda water and the cocktail together into the glass, with the streams touching. Then he poured a bit more of the soda after he let the whole thing settle a bit, just about half a minute.
10:00 i just learned from the bar book by jeffrey morgenthaler that with a dry shake with a boston shaker you position the tins straight up and down vs the normal angle to better prevent spills
This really is a fun driunk to make and enjoy. But, I cannot imagine making it in a bar for multiple customers. I've made about a dozen of them, and I have really enjoyed the process, the final result with the tall cylinder of foam, and the actual taste. But it is a labor of love to be sure!
Hey Derek, If you start with around 2-3oz of chilled club soda in the Collins glass you can pour the cocktail into the soda. It’ll catalyze that reaction and you can get the foamy head that will hold the straw in place with its thickness. Once you’ve poured the cocktail into the soda you can pour it down the middle to add more soda as needed. That’s how we do it at the bar and it comes out perfect every time.
+1 on the Ford's gin. We first found out about it when visiting New Orleans and inquiring about it after having some amazing gin cocktails. Been our go to since. Also love a good Sazerac and after trying several rye options, settled on Old Overholt for the rye
I'm a sucker for branding and Ford's has a great look to it. Don't throw those bottles away either, they're made to save and even have measurements on the side so they can be re-purposed.
That’s very interesting. I’ve been thinking about trying out the boba tea machines or making a jig for my reciprocating saw. Guess I’ll have to add paint shaker to this list.
Finally using my History degree! is it Ramos or Ramos? You decide. I say both. Recipes and my favorite barware in the episode description
I’d say, say it like the Spanish do
Beautifully done! Made New Orleans proud!
A quick tip that I haven't actually tested in a Ramos Gin Fizz: You can set up the milk/cream to thicken *before* you add the other ingredients. Add the milk and cream to the tin. Add the small pieces of ice. Shake that until the milk cools down and is frothy. Then add the rest of the ingredients and the big cube and shake. The way it works is it cools down the milk and adds air. Then when you add the acid, it coagulates the proteins in the milk. Because the milk is cold and frothy when you do it, it makes *much* smaller curds than if you add the acid when it's warm and liquid. This, in turn, makes it create and hold a foam better.
I actually do this with non-alcoholic "milk shakes". Quite literally 3 oz of milk (no cream), 1 oz of lemon juice (or other acid), some jam, spice, whatever to taste. Again, milk goes in to the tin with some ice. Shake. Add the other incredients and more ice. Shake. Strain. Even though there is no extra cream, you get a nice foam. Normally I'll top with a bit of soda, ala Ramoz gin fizz. It's quite similar to a lasshi, so I call it a "Lass". With cherry jam, it's a "Cherry Lass".
I love the St. George Absinthe. Cheers 🍹
Great job. I have seen dozens of videos on this cocktail but you made it unique with all the information you provided. ❤️
Thank you! Strangely enough, I don't think I've ever watched another RUclips video on the Sazerac outside one from the Sazerac Bar years ago. Even though I'm sure it's been beaten to death.
Erik Lorincz formerly of the Savoy American Bar has a pretty awesome technique to make the perfect Ramos Gin Fizz. He poured both freshly-opened soda water and the cocktail together into the glass, with the streams touching. Then he poured a bit more of the soda after he let the whole thing settle a bit, just about half a minute.
10:00 i just learned from the bar book by jeffrey morgenthaler that with a dry shake with a boston shaker you position the tins straight up and down vs the normal angle to better prevent spills
This really is a fun driunk to make and enjoy. But, I cannot imagine making it in a bar for multiple customers. I've made about a dozen of them, and I have really enjoyed the process, the final result with the tall cylinder of foam, and the actual taste. But it is a labor of love to be sure!
Hey Derek,
If you start with around 2-3oz of chilled club soda in the Collins glass you can pour the cocktail into the soda. It’ll catalyze that reaction and you can get the foamy head that will hold the straw in place with its thickness. Once you’ve poured the cocktail into the soda you can pour it down the middle to add more soda as needed. That’s how we do it at the bar and it comes out perfect every time.
Thanks for the tip!
+1 on the Ford's gin. We first found out about it when visiting New Orleans and inquiring about it after having some amazing gin cocktails. Been our go to since. Also love a good Sazerac and after trying several rye options, settled on Old Overholt for the rye
I'm a sucker for branding and Ford's has a great look to it. Don't throw those bottles away either, they're made to save and even have measurements on the side so they can be re-purposed.
Local gin bar near me has a paint shaker (like in Home Depot) that they use to make Gin Fizzes.
That’s very interesting. I’ve been thinking about trying out the boba tea machines or making a jig for my reciprocating saw. Guess I’ll have to add paint shaker to this list.
F-it! Paint shaker it!