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. 🥃😎
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)..
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! :)
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)
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
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.
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?
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.
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.
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
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.
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 🙌
@@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.
@@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.
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.
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
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).
@@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!
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.
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.
@@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
@@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.
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 👍
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.
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.
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.
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?
@@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
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.
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?