This twist on the Ramos gin fizz, cooked up in the late 19th century by New Orleans bar legend Henry C Ramos, is heavy on the gin, lightly creamy and has a long, elegant finish. It would make a lovely Mother’s Day treat, especially if you replace the soda with champagne.
Serves 1
60ml gin
15ml lime juice
5ml orange flower water
3 drops vanilla extract
15ml egg white (ie, just under ½ an egg white)
15ml lemon juice
25ml sugar syrup
Soda water (or champagne), to top
½ lemon slice and 1 mint sprig, to garnish
Put everything except the soda (or champagne) and garnish in a shaker, add ice and shake vigorously.
Remove the ice, then dry shake for a minute more. Strain into a chilled, tall glass, carefully top with soda, and garnish with half a lemon slice and a mint sprig.
• From Kitchen Cocktails by JJ Goodman of the London Cocktail Club (£25, RMC Media).
