Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled (empty) glass, while at the same time pouring soda water with your other hand so both liquids form a single stream to slowly fill the glass.
| 2 fl oz | O/Purist Tsipouro |
| 1/2 fl oz | Kleos Mastiha liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 5/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2/3 fl oz | Egg white |
| 2 barspoon | Yoghurt (natural) |
| 3 1/3 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg white is potentially hazardous to those with allergy or intolerance.
Review:
This clever riff on a classic Ramos Gin Fizz harnesses a trio of Greek specialties: tsipouro, mastiha and yoghurt.
History:
Adapted from a recipe created by Aristotelis Makris.
Alcohol content:
- 1.7 standard drinks
- 10.08% alc./vol. (20.16° proof)
- 24 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Ramos Greek Fizz
You must log in to your account to make a comment.