Bloody Ramos Gin Fizz Recipe
Bloody Ramos Gin Fizz Ingredients
2 oz / 60 ml Gin (I used Beefeater)
.5 oz / 15 ml Lemon juice, fresh
.5 oz / 15 ml Lime juice, fresh
1 oz / 30 ml Heavy whipping cream
.75 oz / 22 ml Vanilla syrup
1 Egg white
Mountain Dew VooDew or club soda, to top
Grenadine, for the blood
How to make a Bloody Ramos Gin Fizz
Add the gin, lemon juice, lime juice, cream, vanilla syrup, and egg white to a shaker with no ice. Dry shake for as long as your arms hold out. This is where the foam comes from.
Add ice and shake again until cold.
Strain into a Collins glass and rest it for five to ten minutes. The freezer works better than the counter.
Top slowly with Mountain Dew VooDew or club soda. Poured right, the foam rises in a column above the rim instead of spreading sideways.
Run grenadine down the inside of the glass so it bleeds toward the base.
The foam is the garnish. A straw standing upright in it means you shook it long enough.
Henry C. Ramos bought the Imperial Cabinet saloon in New Orleans in 1888 and started serving what he called the New Orleans Fizz. It took his name later, at his next bar, The Stag. The drink built its reputation on labor: his instructions called for shaking a single one for twelve minutes, and he kept a staff of shaker boys passing tins down a line. Stanley Clisby Arthur recorded that at the 1915 Mardi Gras, thirty-five of them still could not keep up. Order one on a busy Friday night and you will understand the arrangement.
The Halloween version changes one thing. Instead of club soda on top, this takes Mountain Dew VooDew, which fits a drink already built on New Orleans and voodoo. Grenadine drawn down the inside of the glass does the blood. There is a traditional test for whether you shook long enough: a steel straw stood in the foam should stay upright, though a glass bone straw passes just as well. We also make a matcha version with yuzu if you want the same texture without the Halloween.
One note on the spec. The classic Ramos takes orange flower water and normally so do I. This one does not: vanilla syrup does the sweetening and the aromatics on its own. If you want it traditional, use simple syrup in place of the vanilla and add three or four drops of orange flower water.
