If you like that shake as much as I do or for any other of your bar needs... link below alambika.ca?ref:TrufflesOnTheRocks For the round bottle with concrete bottom www.studio50.ca/?ref=TOTR
Boom! Perfect Ramos Gin Fizz! Great tips on keeping everything cold, and being patient and refrigerating it while it settles! All key points I share as well! ... But advising everyone to stretch beforehand... GOLD!! 😂
This is the cocktail for which I bought my first shaker, because even if I find a bartender who knows what this drink is in my town, no one will make it for me. I never knew the trick about putting it in the freezer!
I can admit that the waiting was worth it! Thanks for the tips. The color of the drink is so nice - I really need to try to put my hands on a bottle of this purple gin.
It's purple because it's sloe gin, which is the type of gin you're supposed to use for a Ramos. You can use any type of sloe gin and technically have a Ramos, but most of them aren't quite as stunning as the one he used.
No need for the gym!!! 3 Ramos and there you go 😂!!! I love this cocktail and with the Empress gin you made it next level!! The color with the foam....Awsome!!!! 🖤
You've become one of my favorite cocktails channels because you´re showing different cocktails, techniques, ingredients, and methods. Thanks for your great content.
I’ve seen Japanese bartenders use that coil technique! You’re the first North American though... man that shaker is gorgeous, but the last cobbler shaker I got I completely destroyed😂 cap has a huge crack in it and there’s a bunch of marks on the side from trying to get it open😭. Have you tried this with aquafaba/vegan foamer and dairy free/vegan cream? Could be a cool experiment!
Some cobblers are poorly built. I have one that get stuck all the time. The best way I found to open them without breaking them is to place a flat screwdriver at the beggining of the cap edge and lightly tap on it at diffrent spot until it gets loose. About that vegan option, I made an aquafaba and coconut cream version once. It works but the foam is not as thick because coconut cream doesn't whip like heavy cream. I could look for vegan cream instead. I wanted to perfect it before sharing it. Soon mate ;) Cheers!
Finally we are ready to roll. Awesome! Did you just say 3 Ramos gin fizz in a row? You are my new role model man! Damn, you managed to even survive after that?!?
How many oz is that glass you use I have made the drink before it is a brilliant recipe but I used a glass which made the drink look un impressive so next time I make it I really hope it looks better thank you for the recipe it is brilliant
@@TrufflesOnTheRocks you should show us how to use those small pegs to make some fancy garnishes. I have seen them at the shops before. Btw what's your favorite fire place winter cocktail (whiskey base) Thanks
Thanks for sharing this man! Very helpful and useful tips indeed. I've made a couple of Ramos Gin Fizz in the past, very well prepared (they passed the straw test!) but I've always found it a flat cocktail, too much preparation for an average one even when using premium ingredients. Maybe I'll give it another shot!
If it was flat, that's probably because of an over dilution. It happened to me in the past. But that way, it is very tasty and not weak at all. Let me know how you like it if you try my version. Thanks
I think the main problem with the Ramoz Gin Fizz is that it's made to disappoint. It's a tasty cocktail. But because of the effort it takes people (me included) expect it to be extra good, which it is not. It's good, but it's not "it takes five times the effort so it's five times the taste experience" good.
Going down to New Orleans in a few months. Where do I go to get a really well-made Ramos Gin Fizz? Everyone makes one, but I want to get one where the bartender puts in the extra effort to get it right.
Cant i Just Put IT in a Thing and Go ham with IT with a Mixer ? Or that little Thing to cream Up Milk ? There are many Milk frother that can froth Milk cold ...
Gonna try making this one tonight, thanks for the amazing video! After the dry shake, do you shake with both ice cube and coil? Or do you take the coil out before shaking with the ice cube?
Have you ever tried a hand immersion blender to make drinks that use eggs? I've heard it works, but I'm trying to figure out the right amount of time so I don't over mix or even worse, cook the egg! Thanks.
Not big fan of the immersion blender. If you do that, you shouldn't do it more than 2-3 seconds. That will count as your dry shake. But it gets messy easily.
@@TrufflesOnTheRocks Hey JF! Going to make the Ramos Gin Fizz this weekend. Because 2020 turned out to be "the year of the homebody", my roommate and I decided to do the Vinepair Top 50 cocktails of 2020 paired with the AFI Top 50 classic films of all time. Cocktail #43 is the Ramos Gin Fizz and film # 43 is 'Midnight Cowboy'. I'm going to make it the way you taught me both times using the spring technique and weighing the ice. The first RGF will be with the exact ingredients you used and the second RGF of the evening will be your technique with Death and Co. specs (I think they use Plymouth Gin). Also, shout out to Quebec! My current favourite director is from your hometown - Denis Villeneuve. Thanks for all you do Jean-Felix. Keep up the great work!
Hum making this at a bar would require the proper prep and I don’t know how it would hold up during a complete shift. That said, if it works, I would charge more because of that. It’s no more time to prep than making the syrups or othe regular mise en place
Hum making this at a bar would require the proper prep and I don’t know how it would hold up during a complete shift. That said, if it works, I would charge more because of that. It’s no more time to prep than making the syrups or othe regular mise en place
Hey Stephen, the SAQ sold out on those here in Montreal real fast. I bought a bottle downtown about 6 months ago. They'll most likely have more in the upcoming months. Check the SAQ App or call them to know when, or if, they'll have more in stock soon. It's not convenient at all but, if you don't mind driving, the LCBO in Hawkesbury, about an hour drive from Montreal, has it in stock. Hope that helps!
So I just saw your video in my recommend feed. While I appreciate the great quality of the video I felt the unboxing was out of place since it distracted from the main (awesome) content you were showing! Edit: looking at the other videos I see that personally is a big point of the content!
@@TrufflesOnTheRocks Looking at your other videos I have noticed that a lot of you content is about the personality! Ignore what I said since I'm sure many come for the cocktails but stay for the stories and character of each video. My favorite so far would have been your Royal Aviation Gin story.
@@TrufflesOnTheRocks I kept getting tired of untangling it. Did it a lot when making White Russians. Had to find a better way. I got so excited when it worked I’m telling everyone about it. 🤣
What is it that you didn't like? If it's the dairy taste, then you will never like it even if made by the best bartender in the world. But if it's because it was flat, maybe you should give my recipe a go. Let me know. Cheers!
Tanqueray is a good choice, considering the time when this cocktail was created, it was probably that kind of juniper forward dry gin that was used in it. Cheers!
@@TrufflesOnTheRocks You are correct! For the Ramos Gin Fizz there has been documented historic articles which say 5 minutes, 6 minutes, 10 minutes 12 minutes, and 14 minutes. So, the current correct way to describe it would be, "Based on current research, the Ramos Gin Fizz was shaken anywhere from 5-14 minutes."
If you like that shake as much as I do or for any other of your bar needs... link below
alambika.ca?ref:TrufflesOnTheRocks
For the round bottle with concrete bottom
www.studio50.ca/?ref=TOTR
Boom! Perfect Ramos Gin Fizz! Great tips on keeping everything cold, and being patient and refrigerating it while it settles! All key points I share as well! ... But advising everyone to stretch beforehand... GOLD!! 😂
HAHAHA!! If you been there, you know 😂
This is the cocktail for which I bought my first shaker, because even if I find a bartender who knows what this drink is in my town, no one will make it for me. I never knew the trick about putting it in the freezer!
Beautiful Ramos. As much is takes time to make it I love it and is so worth all of the shaking and waiting.
It’s even more satisfying to drink it after right?
@@TrufflesOnTheRocks absolutely right. It is so delicious 😋
My favorite part is the pour that builds a great, firm foam raising out of the glass
Cocktail mixing starts at 3:50
I can admit that the waiting was worth it! Thanks for the tips. The color of the drink is so nice - I really need to try to put my hands on a bottle of this purple gin.
Thanks! And yeah that Empress is so good!
It's purple because it's sloe gin, which is the type of gin you're supposed to use for a Ramos. You can use any type of sloe gin and technically have a Ramos, but most of them aren't quite as stunning as the one he used.
I’ve been wanting to try making this since we had one in New Orleans. Your video was perfect! Nailed it on the first try. Thanks!!
Awesome!!! 😃
Try a blender ball when doing the dry shake, easier clean up than the spring! 😉
Thanks for the tips. I havnt been able to make my foam that thick
Hope this will help
That barware is beautiful, I keep trying to find odd and unusual glassware out thrifting
Those are the best! Where you from? I try to bring an old piece of glassware from every places I've visited.
Rochester NY, so you should definitely bring some glassware back from here ;)
No need for the gym!!! 3 Ramos and there you go 😂!!! I love this cocktail and with the Empress gin you made it next level!! The color with the foam....Awsome!!!! 🖤
If only it worked that way 😂
Excellents tips for a perfect Ramos Gin Fizz. Thanks a Million. Cheers
My pleasure! Glad you liked it. Hope it'll work for you. Cheers!
What is this stretching thing you speak of? Great techniques. Love it.
The spring of the strainer (the coil), you can easily take it out .
@@krsnka Using the spring does make things a little easier.
Yep! Way faster. In this case, when you have to shake for so long, it's quite appreciated 😜
Well if you make 3 Ramos in a row one day without stretching your arms and warming up a bit... you'll know 😂 Or maybe I'm just out of shape? 🤔
@@TrufflesOnTheRocks Been there. I did it for mine and I was huffing and Puffing like there was no tomorrow.
You've become one of my favorite cocktails channels because you´re showing different cocktails, techniques, ingredients, and methods. Thanks for your great content.
Thanks! Means a lot
I’ve seen Japanese bartenders use that coil technique! You’re the first North American though... man that shaker is gorgeous, but the last cobbler shaker I got I completely destroyed😂 cap has a huge crack in it and there’s a bunch of marks on the side from trying to get it open😭. Have you tried this with aquafaba/vegan foamer and dairy free/vegan cream? Could be a cool experiment!
Some cobblers are poorly built. I have one that get stuck all the time. The best way I found to open them without breaking them is to place a flat screwdriver at the beggining of the cap edge and lightly tap on it at diffrent spot until it gets loose.
About that vegan option, I made an aquafaba and coconut cream version once. It works but the foam is not as thick because coconut cream doesn't whip like heavy cream. I could look for vegan cream instead. I wanted to perfect it before sharing it. Soon mate ;) Cheers!
Truffles On The Rocks I’m looking forward to it! Thanks for the reply! :)
that cocktail looks amazing
Thank you!!!
This cocktail always reminds me of a vanilla ice-cream float soda drink.
Bout to try this right now!
fantastic stuff, man
Thanks a lot! Cheers!
I love this drink
Finally we are ready to roll. Awesome!
Did you just say 3 Ramos gin fizz in a row?
You are my new role model man!
Damn, you managed to even survive after that?!?
Man! you have no idea how I stuglled for this one LOL Even the render got corrupted HAHA 😂
@@TrufflesOnTheRocks I am glad it's already out though. That's what matters.
Really dig your production quality. +Sub!
Thanks a lot!!! Cheers
Worked perfectly! Wow!
Amazing!!! Thanks!
I'm so happy i found your channel! beautiful videos and wonderful drinks ^^
Thank you so much! Happy you found us ;)
another awsome video! and this shaker ist a beauty. ... but I guess I'll order this drink in a cocktail bar ;-)
HAHAHA!!! It is so rewarding when you succeed at it though. But I understand 😂
How many oz is that glass you use I have made the drink before it is a brilliant recipe but I used a glass which made the drink look un impressive so next time I make it I really hope it looks better thank you for the recipe it is brilliant
Camera work for that shaker was on point man 🎥👌
Absolutely love this drink will be giving it a shot today
Thanks mate! Super happy you enjoyed the camera work! Cheers!
@@TrufflesOnTheRocks you should show us how to use those small pegs to make some fancy garnishes. I have seen them at the shops before.
Btw what's your favorite fire place winter cocktail (whiskey base)
Thanks
The coil seems helpful
Thanks for sharing this man! Very helpful and useful tips indeed. I've made a couple of Ramos Gin Fizz in the past, very well prepared (they passed the straw test!) but I've always found it a flat cocktail, too much preparation for an average one even when using premium ingredients. Maybe I'll give it another shot!
If it was flat, that's probably because of an over dilution. It happened to me in the past. But that way, it is very tasty and not weak at all. Let me know how you like it if you try my version. Thanks
I think the main problem with the Ramoz Gin Fizz is that it's made to disappoint. It's a tasty cocktail. But because of the effort it takes people (me included) expect it to be extra good, which it is not. It's good, but it's not "it takes five times the effort so it's five times the taste experience" good.
that's cool
thanks
😍 awesome! Thanks for the video!
Thank you for watching!
Will the spring of a protein shaker work? Also, can I use aquafaba instead of egg white?
Whoa ! Love it
Thanks! Cheers!
Great tips!!
Thanks!
Looks great!
Thanks!!!
Awesome tips! Thanks Can retire the paint shaker now :P
Dude, did you know that I once made 1000 Ramos in one night using a commercial paint shaker and brand new paint containers? Fo real
Truffles On The Rocks I believe it.
Going down to New Orleans in a few months. Where do I go to get a really well-made Ramos Gin Fizz? Everyone makes one, but I want to get one where the bartender puts in the extra effort to get it right.
So sorry but I never went to NOLA so I can’t be of any help
Tujague’s makes a really good one.
MY FACE WHEN I REALIZE HE WAS FROM QUEBEC
Haha! But not in Quebec anymore ;)
Great video. Can’t find that shaker on the website though. It’s beautiful
Sorry I think they went sold out.
I learned a lot from you. It's the best.😁
Thanks! I’m really glad I could help! Cheers
What do you use for heavy cream 1/2 and 1/2 or whipping cream
I recommend you use Whipping cream. Cheers
Whipping cream all the way! The fat helps hold the aeration, giving the foam a firmer body
Cant i Just Put IT in a Thing and Go ham with IT with a Mixer ? Or that little Thing to cream Up Milk ? There are many Milk frother that can froth Milk cold ...
Thé experience of this Chanel is definitely better when your French 😂👍
Should I like that comment or not? Lol
@@TrufflesOnTheRocks yes you should thanks for your work !
Gonna try making this one tonight, thanks for the amazing video!
After the dry shake, do you shake with both ice cube and coil? Or do you take the coil out before shaking with the ice cube?
When shaking with ice, remove the coil. Cheers
Gonna try this today yes sir 👌🏽👌🏽 do you need to use the purple gin, or it doesnt matter?
Have you ever tried a hand immersion blender to make drinks that use eggs? I've heard it works, but I'm trying to figure out the right amount of time so I don't over mix or even worse, cook the egg! Thanks.
Not big fan of the immersion blender. If you do that, you shouldn't do it more than 2-3 seconds. That will count as your dry shake. But it gets messy easily.
@@TrufflesOnTheRocks Hey JF! Going to make the Ramos Gin Fizz this weekend. Because 2020 turned out to be "the year of the homebody", my roommate and I decided to do the Vinepair Top 50 cocktails of 2020 paired with the AFI Top 50 classic films of all time. Cocktail #43 is the Ramos Gin Fizz and film # 43 is 'Midnight Cowboy'. I'm going to make it the way you taught me both times using the spring technique and weighing the ice. The first RGF will be with the exact ingredients you used and the second RGF of the evening will be your technique with Death and Co. specs (I think they use Plymouth Gin). Also, shout out to Quebec! My current favourite director is from your hometown - Denis Villeneuve. Thanks for all you do Jean-Felix. Keep up the great work!
Joe Gonzalez dude that’s a sick plan! I love it!!! Thanks for sharing. Watching a movie after shaking a few Ramos... be careful not to fall asleep lol
Love the new shaker, man. I love to see what you are picking up for the home bar
I'm straight up in love with it! Can't wait to use it in a video! Cheers mate!
When selling this at a bar, would this be in the same price range as regular cocktails?
Hum making this at a bar would require the proper prep and I don’t know how it would hold up during a complete shift. That said, if it works, I would charge more because of that. It’s no more time to prep than making the syrups or othe regular mise en place
Hum making this at a bar would require the proper prep and I don’t know how it would hold up during a complete shift. That said, if it works, I would charge more because of that. It’s no more time to prep than making the syrups or othe regular mise en place
Care to share the brand of glasses you're wearing? @trufflesontherocks
Highball, shaker and pretty much everything I use is bought at Alambika alambika.ca?ref:TrufflesOnTheRocks
@@TrufflesOnTheRocks sorry mate. I meant the glasses on your face. ;)
Jason Adams oh! Hahaha!!!! It’s a designer from Montreal in Canada. The brand is ERLIK
Do you remove the spring when you put the ice in or shake it all as one?
Yes remove it when adding ice
@@TrufflesOnTheRocks thanks. That’s what I figured but I didn’t see ya do it.
Try a blender ball instead of the spring. Saves you from having to untangle the spring after.
Can you tell me where I can order Empress Gin in Montreal? The SAQ doesn't seem to carry that brand unfortunately. Cheers!
Hey Stephen, the SAQ sold out on those here in Montreal real fast. I bought a bottle downtown about 6 months ago. They'll most likely have more in the upcoming months. Check the SAQ App or call them to know when, or if, they'll have more in stock soon.
It's not convenient at all but, if you don't mind driving, the LCBO in Hawkesbury, about an hour drive from Montreal, has it in stock.
Hope that helps!
Thanks for that Le Top Shelf!
Like Le Top Shelf said, the SAQ carry the Empress, it simply sells super fast. I assume it will be back soon.
Hey! So, just to check, it’s normal for the cream to curdle after the first shake right? It worked out in the end, but I wanted to be sure
Yep! Acidity will make the cream curdle right away but the shaking will break it up
So I just saw your video in my recommend feed. While I appreciate the great quality of the video I felt the unboxing was out of place since it distracted from the main (awesome) content you were showing!
Edit: looking at the other videos I see that personally is a big point of the content!
At least you like the cocktail content. Thanks 😉
@@TrufflesOnTheRocks Looking at your other videos I have noticed that a lot of you content is about the personality! Ignore what I said since I'm sure many come for the cocktails but stay for the stories and character of each video. My favorite so far would have been your Royal Aviation Gin story.
@@hitchano Thanks mate!
So, what's the blender method?
You just dump everything but the soda water in the blender. Blend for 2-3 minutes, pour that in the glass and wait one minute before adding the soda
Video is great, but can you edit the Method text in the description? It doesn’t say what to do with the lemon juice and lime juice.
je vais en prendre 4 svp!
What you think I need more work out? 😂
I always cheat on mine and use regular gin instead of sloe gin, so I was thrown off for a full 5 seconds by the color of the gin you used 😂
Great cocktail for sure; by far my LEAST favorite to make! Next time try a blender ball when doing the dry shake.😉. Works wonders!
YEah tha protein shaker ball works so well in replacement of the strainer coil
@@TrufflesOnTheRocks I kept getting tired of untangling it. Did it a lot when making White Russians. Had to find a better way. I got so excited when it worked I’m telling everyone about it. 🤣
@@Barprints haha
GREAT PRESENTATION BUT HOT SODA IS OK
Cracking the egg after the gin. You have more faith in your egg cracking than me
Hahahaha! Yeah well... no that’s just me being young and wreck less haha
07:49 you cheated on diluting the whole cube didn’t you?
Absolutely not haha! Just had to cut at one point for the edit sake ;)
Nice but still too long to do It behind a bar
True 😉
This drink dissapointed me a lot. But i need another try.. I think
I recommend Tanqueray gin, as it has orange notes, never has disappointed me even when I put half the effort in. Could be down to taste of course!
What is it that you didn't like? If it's the dairy taste, then you will never like it even if made by the best bartender in the world. But if it's because it was flat, maybe you should give my recipe a go. Let me know. Cheers!
Tanqueray is a good choice, considering the time when this cocktail was created, it was probably that kind of juniper forward dry gin that was used in it. Cheers!
Weigh your ice 🤣🤣🤣🤣
Interesting technique. Just wanted to let you know that there is zero documented proof that the Ramos Gin Fizz was originally shaken for 12 minutes.
Like so many other stories about cocktails... That's what makes the legend interesting ;)
@@TrufflesOnTheRocks You are correct! For the Ramos Gin Fizz there has been documented historic articles which say 5 minutes, 6 minutes, 10 minutes 12 minutes, and 14 minutes. So, the current correct way to describe it would be, "Based on current research, the Ramos Gin Fizz was shaken anywhere from 5-14 minutes."
I'm doing 5 min at the most! Anything more is cruel and unusual punishment!