Paul King
Retired technologist with interests in golf, mixology, music, and the culinary arts.
United States
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Oak aged gin
Lime juice
Lemon juice
Heavy/double cream
Orange flower water
Vanilla sugar
Egg white
Sparkling water
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Paul King
Not like any gin you've likely tasted. Cask aging gives it a wonderful breadth and drink-ability. I find it to be the best substitute for "Old Tom" gin that we can lay our hands on in Oregon, USA, and the perfect base liquer for the Ramos Gin Fizz.
After much experimentation, I believe Ramos had it right from the beginning.
His ingredients/proportions work perfectly provided you serve in a 9oz highball glass which leaves plenty reserve with which to "raise the head" after a rest without diluting with soda.
Keys:
- Air tight shaker (critical - I use a Contigo).
- "Jigger" meant 2oz in Ramos' day.
- And "powdered sugar" meant "fine sugar" (no cornstarch).
His ingredients/proportions work perfectly provided you serve in a 9oz highball glass which leaves plenty reserve with which to "raise the head" after a rest without diluting with soda.
Keys:
- Air tight shaker (critical - I use a Contigo).
- "Jigger" meant 2oz in Ramos' day.
- And "powdered sugar" meant "fine sugar" (no cornstarch).