The RAMOS GIN FIZZ Experiment!
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- เผยแพร่เมื่อ 11 ส.ค. 2021
- The Ramos Gin Fizz was first mixed by Henry Charles Ramos in 1888 at the Imperial Cabinet Saloon in New Orleans and is one of the city’s most well known cocktails. Light, fresh, foamy, floral and delicious.
Hamilton Beach Blender: amzn.to/3m6sfP4
Apparently Ramos hired a team of bartenders to shake the cocktail one by one but you don't need 12+ minutes like the original bar team apparently took to mix one. Make sure you shake hard (both dry and wet shake) and let the drink settle for a a couple minutes before topping with soda water.
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INGREDIENTS
- 60 ml Gin, originally Old Tom Gin (2 oz)
- 30 ml Heavy Cream
- 15 ml Lemon Juice (0.5 oz)
- 15 ml Lime Juice (0.5 oz)
- 15 ml Simple Syrup (0.5 oz)
- 1 Egg White
- 1 dash Orange Blossom Water
- Soda Water (to top)
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I always found my favorite technique for a Ramos Gin Fizz was to ask someone else to make it for me. Might not always get the best foam but I'm guaranteed to never get tired. 🥃😎
Haha, love that! 😂🙌
🤣🤣 I went to a bar in Prague yeeeears ago, and that is pretty much what they did. They had the bar backs do all the "boring/labor intense" stuff
I feel bad not liking this when its at 69 likes but i have to for the memes
Hey Steve, love the channel. I make this drink on a weekly basis and ive found small techniques that allow me to make this drink perfect every time. I would definitely recommend reverse dry shaking this cocktail with the coil from the strainer as a whipping agent to create amazing foam.30 seconds wet shake, 30 seconds dry. Always strain the cocktail into the glass with a hawthorne with the gate closed as it will cut the large bubbles that prevent the meringue from thickening. when I am ready to pull my rested drink from the fridge, i use my barspoon and insert it top end down straight through the middle of the drink to the bottom of the glass creating a small hole to then add the soda water into and it will push the meringue from the bottom up keeping it staright and uniform as opposed to adding soda on the top and creating a fizzy head that droops to a side. Cheers brother. keep up the good work.
This sounds good, I’ll try it out
same resume, this is literally the easiest and best way to make a Ramos in a nice uniform way. I always rip up an edible flower and garnish the top with tiny pedals. Thanks for saving me the time to type this :D this is the way to do it :D cheers fam
You realise how big steve is when you have a standard kitchen for reference
😬
Steve is just finding excuses to do whip-its haha. Love the content brotha!
STEVE!!!! This is one cocktail I need to try!!!! I'm going with method number one, as a preliminary test. If I get a third of an inch, SUCCESS!!!!!!!
This is a super video. It's motivating me to try making a Ramos Gin Fizz in the Hamilton Beach (a vintage model I got from eBay and then cleaned the motor so that it doesn't smell like ozone anymore), which is something I've been meaning to do but haven't gotten around to yet.
i love this work out rutine
That's a nice experiment, Steve. I haven't tried the Siphon method but it seems so clever. Thanks for the shoutout! Cheers!
Most welcome Kevin! I can see that it would work well if you nailed the process… but I think the milkshake maker does the trick best (good foam + efficient + easy)..
FYI according to the Cocktail Codex, a N2O Ramos Gin Fizz is:
Combine all ingredients (except seltzer) in the isi whipper; don't add any ice. Seal and shake for 20 seconds. Open and add 5-1" ice cubes, then seal tightly once again. Charge with an N2O cartage, then shake for 10 seconds. Release the first burst of pressure into a cocktail shaker or other vessel, then turn the canister all the way upside down and dispense the cocktail into a large glass. Let settle for 1 minute. Carefully add cold seltzer, pouring it down a spoon to ensure that it goes directly to the bottom of the glass and lifts the foamy cocktail above the rim of the glass. No garnish.
Hope that helps.
Cool! Thanks for sharing.. will have to get some more canisters to test :-)
The steps vary a little when compared to their article… punchdrink.com/articles/fluffiest-ramos-gin-fizz-ever-made-death-co-isi/
I don't feel like I summarised very well so here it is! I definitely think the milkshake blender is the way to go just make sure to
1. measure the amount of ice (and therefore dilution)
2. use crushed / pebble ice (it was edited a bit short but my large cubes took agggges to melt in the blender...
3. keep your drink in the fridge/freezer whilst you wait to top with soda
4. be patient - wait 2-3 minutes before adding soda water.
Do you make a killer Ramos Gin Fizz? What's your method? 🙌
I always wait a few minutes before topping up with soda. And always rest it in the freezer. I do a mix of one big cube and a crushed one and separate the ice before the dry shake. A hit uneven in dilution but i usually get a good foamy top.
I usually do it with vanilla syrup 👌
On the first pour you kept the strainer on.. is it possible you left some foam in the shaker because of that? Def happens to me... Second pour had no strainer 🤷♂️
Thanks a tonne for the content 🙌
@@paultv8693 I should have just poured without the strainer given that I shook until there was no ice left… brain fart!
As a good Irish=American lad, my grandfather used to make these Easter and Xmas morning -- after Mass, of course.. His first encounter with them was in 1918 in New Orleans. My grandmother enhanced the experience by adding a sterling silver straw, which was probably designed for iced tea, but both grandparents were of the Prohibition era and often broke teetotaler convention with glee.
Just made one using this recipe, but subbed egg white with 8 drops of wonderfoam. Shook for 5 mins.
Perfect outcome.
So impressed how you shout out other channels!
Yess! A few videos i dared you to do this drink. I dont think this is an answer to that hahaha but glad to see it
The Ramos is the Ultimate labor of love. I love this cocktail but need to make sure I have nothing to do but sit down afterwards lol
Or just pick up a milkshake blender for the lazy Ramos! 😂
I’m Just Happy that there is a new video! 😉👍🤩🔥☺️🤪
Hi, Steve! This one is not that easy to nail. I've made a few and learned a few things by trial and error. I actually posted these to the facebook group as well.
This drink doesn't require as much shaking as the legends say. Some tips to consider:
1. Chill everything: glass, straw, soda.
2. Use a large rock of ice for shaking, not regular ice.
3. Drop the Hawthorne strainer coil in the shaker.
4. Use the reverse dry shake method (spring still in for dry shake).
5. Once poured in the Collins glass, give it time for the foam to set (about a minute).
6. Add the cold soda down the middle. If it starts fizzing on top, use a small funnel (such as the ones used to fill atomizers or flasks).
After a huge amount of experimentation I finally have my ramos nailed.
1. put glass in freezer.
2. add ingredients (other than soda water) to shaker with large ice cubes. my ingredients are basically the same as yours though I do a couple of vanilla essence drops too.
3. shake for about 30 seconds.
4. Strain into the other half of the tin (high strain - i.e. letting foam through but not the ice)
5. dry shake for about 30 seconds.
6. take out glass from freezer. Pour in 3/4 of the mix from the shaker AND soda at the same time (soda in a relatively small stream), from about 10cm above the glass, until the glass is almost full - note again that you want to leave about 1/4 of the cocktail mix still in the shaker to use at the end. the pouring takes some practice.
7. Put the glass back into the freezer for a couple of minutes.
8. take the glass out, make a hole in the middle of the foam, and slowly pour the rest of the cocktail mix into the glass through that hole.
If all goes well, you should have an absolutely amazing drink. The other hot tip - dry shakes can explode, especially when using dairy and egg white, so keep the shaker firmly held closed! :)
I never knew it could be so entertaining to watch someone shake a cocktail, but here we are...
What a coincidence! I just tried my first gin fizz ever. It hadn’t even been on my cocktail radar until a bar tender in New Orleans suggested it.
Heads up for the Finlandia Vodka. It is a great one. Very mild and perfect for cocktails
Nothing wrong with the experiment and having to try all those... I've done the 12-15 minute shake a few time and it was almost solid meringue, fun but needed a spoon, not a cocktail but a dessert. Oh and shaking with a blender ball (liek a sports drink bottle wire ball gets amazing results)
Mmm yes, very nice. My favourite method for a Ramos Gin Fizz is the following:
45 ml bourbon
30 ml sweet red vermouth
30 ml Campari
Stirred with ice, strained up.
;P
😂😂😂
My favorite drink of all time
I tried the Milk frother in both an Amaretto sour and Whiskey sour and goodbye to dry shaking this is much better, but don't overdo it works quick.
Hello Steve how are you buddy Scott here from northern Ireland I was wondering what is the orange blossom consist of? How do you make it or where do you get it from?
Awesome ideo Steve!
Could you link the article you found that spoke about the whipping siphon?
Sure! Here it is: punchdrink.com/articles/fluffiest-ramos-gin-fizz-ever-made-death-co-isi/
Thats my Favorit Cocktail and Everytime i order it get a anoyed stare from the bartender
Tell them to use the milkshake blender!
I tried it with Letherbee Autumnal barrel aged gin and it was pretty tasty
Fun video, we also did a Milk Frother vs Drink Mixer Ramos test
Ah really!? Can you share the link?
th-cam.com/video/vx5ovZKjan0/w-d-xo.html
I’m fairly certain that is the one
@@gabrielstrong2186 great foam on Leandro’s Ramos!
@@StevetheBartender_ yeah, the milk frother seems to work a treat I think he missed a bit of Marius' point where he was talking about the spindle of the frother vs the Beach mixer since it is the agitating disk on the end of the spindle that does the majority of the work and the one on the frother was almost the same diameter as the one on the mixer. I'm quite sure it will be far quicker if I don't forget to add the egg white before starting like I did on my first attempt.
hey Steve just wondering if u have any thoughts on kraken rum
Thanks Steve! Genau das wollte ich sehen ✌️
Oh no! Eggs & Gin!! 🤢🤢🤦😝😜 I can't even watch. I still 💘 you Steve
Loved the video and when I made the Ramos was a hit with my entire family, using this odd, almost impossible to find gin called 3 Something or other with Grapefruit and Rosemary 😉. Loved it although the gin needs to come in bigger bottles.
Haha, sounds epic! 😉 where are you located?
@@StevetheBartender_ Blue Mountains west of Sydney my local bottle shop managed to get a total of two bottles from their distributor and unfortunately I only managed to snaffle one of them. it is nearly gone
@@gabrielstrong2186 ah I thought you were overseas and had snuck some across the border! Which bottle shop?
@@StevetheBartender_ No, I'm a fellow Aussie. My local is Murray's Porters East Blaxland. Pretty good but having a hard decision between stock and variety considering their fairly small space.
If you read Punch's articles on the RGF you probably saw them mention using a protein agitator ball in the tin - did you try that? Did it work?
I'm a good friend to my bartenders. They know I love my gin but i dont want to burden them with the ramos
hello steve great video, i have a question if the recipe says lime juice and i use lemon juice does it affects the cocktail by much or it can be replace ?
It will make a subtle difference. If you can get the correct citrus, then do so… if you don’t have access to one then substituting with the other is okay 👍
That's it. I'm ordering a Hamilton. And a new kitchen for it.
Haha, lol
Nice one Steve! I gave the shaker a skip and swopped the egg white for Aquafaba.. the magic of a Nutribullet and a few minutes later over 4 inches of foam 😋 Thanks for an awesome channel mate.
That’s at least a $20 cocktail! Great job Steve.
Check out the recipe from the Cocktail Codex from Death and Co.
How does Ms Betters foamer compare to egg white in this drink?
Is there something like a paint shaker but for shaking cocktails?
This looks delicious. I don't generally consume dairy because I'm very lactose intolerant, but I will have to try this.
The Raffles in Singapore has one for all their Singapore Slings: th-cam.com/video/XND9n-w8VPY/w-d-xo.html
@@StevetheBartender_ That's so awesome! I love that they make the customer work for their drink.
My best is to put 3 ice cube in all cold ingredient, shake like a mad men for about 20 sec, strain. make a huge foam head as not too much water diluted in
I just don't have the energy to do a proper Ramos. I admire your dedication.
Milkshake maker!
That was a fun science experiment tho.
Milkshake blender for sure!!
@@StevetheBartender_ definitely. I have a thought tho, not sure if it will affect the drink making but when making meringue it's very important when beating the eggs to make sure NO oils come in contact. Everything needs to be clean and oil free to get those stiff fluffy peaks with your egg whites. It made me wonder if perhaps maybe not putting the ingredients that contain oils before shaking? The lemon/lime juice will have oils in it.
Great video! You may need to fix your ingredient list in the description, you forgot to list the cream!
Thanks, all fixed 👍
Guess I have to get a Hamilton for the bar then 😀
Love the cocktail, its just to much work :) However great technique test.
Would using the bar spoon to ease the soda in with its grooves mess up the separation?
It works well - you can see I used the barspoon here: th-cam.com/video/FJiXVlDHigw/w-d-xo.html
When I order this cocktail at the bar drink it at once in front of bartender and order again his face become really smile
I made this a few days ago...saw other channels saying it was in their top 3 fav gin cocktails. I was quite underwhelmed...even after succeeding with the foam tower lol. I may have accidentally added too much orange blossom though...sooo.
Was it overly performed? It’s a good drink but I don’t think it’s the greatest..
Steve what is your height man? Just curious as the kitchen exhaust is kind of my reference 😁
he’s 6’8” bro! he replied to a comment asking ab his height a couple videos ago
My question is how to get bulky and big biceps like you. Do you have tutorial for that?
Yes, make a ton of Ramos Fizz's.
🔥🔥
Why does Steve look as big as Paul Bunyon in that little kitchen doe?
Because I’m a large human 😂
How much will I miss the blossom Water?
If you don't have it, maybe just express some orange oils over the top (citrusy rather than floral but it will still be a nice addition)..
A bit. It's a nice touch to the drink and you will notice it clearly if you're able to get it. I bought mine at a local Arabic grocery store.
can I replace the Orange blossom water with 1 dash of angostura bitters ?
Orange blossom water will add citrusy floral notes.... angostura will add spice such as cinnamon and clove... maybe just express some orange oils over the top.
@@StevetheBartender_ I will do that. 🙏.
The proportions of the human to the kitchen
Dry shake it with a protein shaker
Where can you buy that gin online?
It's available in Australia: threefolddistilling.com.au/products/threefold-aromatic-gin
Damn, i'm in Europe 😊.
I think using an older egg should work better, since that technique is used in making perfect macarons.
Whats going on with the filming space? That counter looks so low?
That’s a normal sized kitchen 😂
@@StevetheBartender_ You've done a lot with what you have, but I morn the loss of those high counters when I see your thumbnail pic. I'm going to brave one of those eggy drinks....someday! I must find fresh eggs. Thanks for the share!
You strained the first version into the glass, but the other two versions you just poured in directly. Wouldn't that make a difference and is perhaps why your first version also had the shortest head?
I have no idea why I strained it… haha, the ice was completely melted. Doubt that would have had a huge impact but I should have just poured.
This is only my theory, but maybe don't use ice at all because maybe the melted ice, even with three ice cubes, has diluted the egg white too much. Do just the dry shake or the blender and add it to the already iced glass. Again it's just a theory.
Steve, I desperately need your advice: how do I get my local bartender to make me a ramos gin fizz? Is there a faster, kinda sorta ok cheaty way to make it?
as bartender, give him fat tips and maybe you can have one evry now and then.
@@lucasribeiro8475 or become a regular (if you aren't already) and then ask them when they are least busy so you can get the Fizz without taking them away from a busy bar for six and a quarter hours shaking time
Get them to use a milkshake blender if they have one :)
whats your longest video
This one.. (not including a live stream which was an hour..)
No2 will change the taste. It will make it sweeter… not sure it is good or bad
There is no cream in the video description
Thanks for the heads up! All fixed.
What is the point of making that lovely, foamy head, and then drinking it from the bottom up through a straw??
Serve it with a spoon...?
Yesssssssssss! I'm number 8!!!!
How tall is this guy
6'8" / 203cm
@@StevetheBartender_ steeve the security guard more like it 😳
In the description you've got the gin @ 60ml but you say 1oz in parentheses, should be 2oz.
Thanks for the heads up - all fixed.
@@StevetheBartender_ Sure thing
Love from india 💖💖💖😇
Holy shit how tall are you? That kitchen looks extremely small
He's 6'8"
@@CarlosEmilioEsq how much is that in non retard units?
Heeeey I made it to the channel
Thanks for inventing this cocktail! 🙌😂🎉
@@StevetheBartender_ not quite that old!
😂
You cant do that , when you have 150 costumers to serve , wines , cocktail and etc......
You could with the milkshake blender, easily..
hello, can you please translate "Heavy cream" to fat percentage? thank you
>36%
How tall are you 😂
6’8” / 203cm
How tall are u? It looks like ur in a kitchen made for dwarfs 😂
6’8”
@@StevetheBartender_ ooh damn, then I understand why it looked like that 😅 love ur stuff dude, keep it up.
i dont know if you are tall as hell or your countertop iss too short...
Tall as hell.
My guy, I don't think it's appropriate to make cocktails in a child's play kitchen. The ergonomics are all wrong 😂😬