Reinventing the Ramos Gin Fizz

Explicit content warning

08/03/23 • 81 min

Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe!

Richie Boccato’s Ramos Gin Fizz Recipe

Ingredients

3⁄8 ounce fresh lemon juice

3⁄8 ounce fresh lime juice

7⁄8 ounce demerara syrup (2:1)

1 ounce heavy cream

1 1⁄2 ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook

4 or 5 drops orange flower water

1 1⁄2 teaspoons pasteurized egg white powder

Pinch (tip of teaspoon) charcoal salt

Directions

1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice.

2. Blend on a high setting until chilled and all ingredients fully incorporated.

3. Pour intoe a chilled Collins glass.

4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer.

Hosted on Acast. See acast.com/privacy for more information.

Richie Boccato’s Ramos Gin Fizz Recipe

Ingredients

3⁄8 ounce fresh lemon juice

3⁄8 ounce fresh lime juice

7⁄8 ounce demerara syrup (2:1)

1 ounce heavy cream

1 1⁄2 ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook

4 or 5 drops orange flower water

1 1⁄2 teaspoons pasteurized egg white powder

Pinch (tip of teaspoon) charcoal salt

Directions

1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice.

2. Blend on a high setting until chilled and all ingredients fully incorporated.

3. Pour intoe a chilled Collins glass.

4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

The Godfather

While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe!

John Ware’s Forsythia Godfather Recipe

Ingredients

1 1⁄4 ounces blended scotch, such as Speyburn

1⁄4 ounce smoky whisky, such as Puni Alba Malt

2⁄3 ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira

1⁄4 ounce Ostinato Secco Dry Marsala

1⁄2 teaspoon honey syrup (2:1)

1 teaspoon Reisetbauer Hazelnut eau de vie

4 drops of saline solution (5:1)

Directions

1. Combine all ingredients in a mixing glass with ice.

2. Stir until cold and strain into a chilled rocks glass with a large rock of ice.

3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

The Alaska

We’ve covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it’s a classic. Trey Sanford, bar manager of Anchorage’s South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey’s Alaska recipe — and don’t forget to like, review and subscribe!

Trey Sanford’s Alaska Recipe

Ingredients

2 1⁄2 ounces Amalga gin

1⁄2 ounce Yellow Chartreuse

2 dashes Scrappy’s orange bitters

3 drops saline solution (80:20 made with high-quality sea salt)

Garnish: orange twist

Directions

1. Combine all ingredients in a mixing glass with ice.

2. Stir until cold and strain into a chilled Nick & Nora glass.

3. Garnish with an orange twist.

Hosted on Acast. See acast.com/privacy for more information.