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Tuesday, June 10, 2014

Ramos Gin Fizz

This is a sponsored post written by me on behalf of Safest Choice Eggs in conjunction with Honest Cooking. All opinions are my own.
Ramos Gin Fizz aka New Orleans Gin Fizz
Using egg whites in shaken cocktails adds a creamy and slightly rich texture to your drink, plus tops it with a fun foam cap. Yet, I'd never made one before now. Heck, I'd never tried one before now. I wasn't necessarily leery of consuming uncooked eggs, I mean, I grew up eating raw cookie dough. But I suppose that thought was always there. That said, I do know that are plenty of people might let the raw egg factor steer them away from such a cocktail.

But they needn't worry! When I was offered the opportunity to work with Safest Choice Eggs on the An EGG for Every Occassion campaign, I knew without a doubt that I'd be making a cocktail with an egg foam cap. Given, my cap is kind of tiny, but I didn't realize until later that I should have left more space for it to develop in the glass.

What's so special about Safest Choice Eggs? Well, they are pasteurized using an all-natural water bath with computer-controlled temperature zones and monitoring. With this precise time and temperature control, any bacteria is destroyed without cooking the egg.  After the eggs are pasteurized, they are dried, cooled, and stamped with a P. This mark helps you identify them, and may bring you peace of mind, knowing that the eggs are not at risk for Salmonella of viruses like the Avian flu.
Ramos Gin Fizz aka New Orleans Gin Fizz
The Ramos Gin Fizz is also known by the name New Orleans Gin Fizz, as its roots can be traced to its New Orleans creation in the late 1800's by Hency C. Ramos. It was a very popular drink, sometimes keeping bartenders busy all night long, which could be attributed to the fact that each cocktail was to be shaken for 12 minutes. TWELVE MINUTES!?

I really enjoyed the rich creamy contrast that the egg white brought up against the citrus and the fizz. And of course, I now have all sorts of foam-capped drinks floating through my mind.

Tell me, have you tried a Ramos Gin Fizz or another cocktail (or non-alcoholic) beverage that utilizes raw egg? If not, would you? I'd love to hear your thoughts!

Ramos Gin Fizz
With New Orleans roots, the Ramos Gin Fizz uses orange flower water, egg whites, and milk to complement the traditional gin fizz base.
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Ramos Gin Fizz
by Heather Schmitt-Gonzalez
Prep Time: 5 minutes
Cook Time: n/a
Keywords: beverage nut-free soy-free vegetarian eggs gin dairy orange blossom water Mardis Gras

Ingredients (2 cocktails)
  • 3 ounces gin
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce freshly squeezed lime juice
  • 2.5 ounces simple syrup
  • 4 ounces milk
  • 2 Safest Choice egg whites
  • 6 drops orange blossom water
  • cold club soda
  • ice 
  • 2 orange twists, wedges, or slices
Fill a cocktail shaker halfway with ice. Add gin, lemon and lime juice, simple syrup, milk, and the egg whites. Put on the lid and shake until your arms feel like they're going to fall off, 12 minutes traditionally (or as long as you can).

Strain into 2 tall (10-12 ounce) glasses (no ice), then top both up with club soda. Garnish with an orange twist, wedge, or slice.

Ramos Gin Fizz aka New Orleans Gin Fizz
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