Ramos Fizz

Gin, two citrus juices, cream and pasteurized egg white make a rich, foamy fizz with floral accents. This is a longer preparation than a simple sour, and soda is added only after shaking.

Active preparation: 8 minutes

Ingredients

• 45 ml London dry gin
• 15 ml Fresh lime juice
• 15 ml Fresh lemon juice
• 30 ml Simple syrup (1:1 sugar to water by weight)
• 60 ml Pasteurized heavy cream
• 30 ml Pasteurized egg white
• 3 dash Food-grade orange blossom water, non-alcoholic
• 2 drop Food-grade vanilla extract
• 30 ml Chilled soda water

Instructions

1. Chill a highball. Measure every ingredient except soda into a shaker and add ice.
2. Seal securely and shake for about two minutes, taking short rests if needed.
3. Strain into a clean vessel, discard the ice, then return the liquid to the shaker.
4. Shake without ice for about one minute to build foam.
5. Pour into the cold highball without serving ice. Slowly add the soda and allow the foam to settle before serving.