Serve in aCollins glass
Lemon slice & mint sprig
How to make:
1. Vigorously SHAKE first seven ingredients with ice and pour back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass (no ice in glass). TOP with soda from siphon.
ALTERNATIVELY, 2. Flash BLEND first seven ingredients without ice (to emulsify mix). Then pour contents of blender into shaker and SHAKE with ice. Strain into chilled glass (no ice in glass) and TOP with soda from siphon.
|2 1/4 fl oz||Old Tom gin|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|3/4 fl oz||Giffard Sugar Cane Syrup (2 sugar to 1 water)|
|1/6 fl oz||Orange flower/blossom water|
|1 fl oz||Pasteurised egg white|
|1 fl oz||Single cream / half-and-half|
|Top up with||Soda from siphon|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
The full flavour of Old Tom gin adds an extra dimension to this classic Gin Fizz. Indeed, it is probably the original Gin Fizz.
Said to be the original name and recipe of the Ramos Gin Fizz, created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon on the corner of Gravier and Carondelet Streets in New Orleans. Today, a New Orleans Gin Fizz is made with Old Tom gin while a Ramos Gin Fizz is made with London Dry gin. While today's Ramos Gin Fizz always has added rose water and sometimes vanilla essence, the New Orleans Gin Fizz usually relies on the use of Old Tom gin for its flavour nuances.