MsOlga, if you want a drink good enough to make you forget about dinner and you want to stick to your cajun cookin,' here's the recipe for you--also the link because the history of this drink is lovely, but I didn't want to cut and paste everything.
I had the real thing in San Franscico, in the 60's, but I'd love to have it at a great bar in N'Awlins.
And anyone who won't allow raw egg white will just have to accept the fact that they will never truly know this elixir of the goddesses.
Ramos Gin Fizz
2 oz Gin (Plymouth)
½ Tbls egg white (powdered)
½ oz simple syrup
½ oz lemon juice
½ oz lime juice
1 oz cream
3 drops orange flower water
1-2 oz Soda water
The original recipe calls for the use of a raw egg white, but in modern times that seems to be frowned upon by most bar patrons, most because of the fear of salmonella. The truth is that contracting salmonella from a raw egg is very, very rare. How many times have you eaten raw cookie dough or cake batter? Unfortunately, most restaurant owners don't want the headaches associated with raw eggs, so almost any Ramos Gin Fiz you order at a bar will be sans the egg white, resulting in lighter drink than the original. However, if you come to my bar you still get the egg white. The trick is that I'm using powdered egg whites which are guaranteed to be 100% salmonella free. I simply rehydrate the egg white powder with water or you can add the powder directly into the cocktail shaker with the gin and juice. I would recommend an extra few shakes to make sure there are no lumps.
If you work in a bar, like me, and are crazy enough to put it on your drink menu, like me, here's a little tip to speed things up. To get the foam / meringue started combine the gin, cream, rehydrated egg white, lime / lemon juices, and simple syrup into the tin half of a Boston shaker. Instead of shaking to get the foam started, use an immersion blender, sometimes referred to as a "stick blender" or "motor boat blender." The trick to get this started is to slowly lift the blender up to incorporate air into the mix. Do this for about 20 seconds, then remove the blender, add a scoop of ice and shake for another 30 seconds. Once that is done strain the drink into a tall glass with an ounce or two of soda water on the bottom. I don't like adding the soda water after the drink is in the glass because it breaks the foam and makes for a watery drink.
It is also advisable to use a chilled glass if possible because the Ramos Gin Fizz is served without ice. I've added ice before and it tastes the same, but because of the volume of the drink you need a big glass (14 oz Zombie glass work).
Tagged: ramos | orange flower | new orleans | lime | lemon | gin | fizz | egg white | cocktail