The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!Ingredients2 ounces gin, such as Ford’s or Beefeater½ ounce lemon juice½ ounce lime juice1 ounce simple syrup1 ounce heavy cream1 medium egg white1 small drop orange blossom waterDirectionsAdd heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).Strain it into a cold fizz glass (or a highball glass).Place in the fridge for a minute or two.Top with soda water and finish with orange blossom water. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.