If you frequent craft cocktail bars you will notice one particular cocktail that has made it back into the hearts of many drink ninjas...The Ramos Gin Fizz. And not just the classic recipe. It is a blank, creamy, tangy, sour canvas that mixologists are tweaking and putting their own spin on. This cocktail takes great care, precision, and lots of shaking. No, I mean LOTS of shaking. I have been perfecting this recipe for about two years and this right here will have you drinking it faster than I can physically make it. I've seen it happen...

Sour Flower Gin Fizz
  • 2 oz Opihr Gin
  • 1.5 oz lavender simple syrup (recipe below)
  • 1 oz fresh squeezed lime juice
  • 1 oz fresh squeezed lemon juice
  • 1 oz heavy cream
  • 1 egg white
  • 3 oz club soda

In your mixing glass add all ingredients except for the soda. Add either 10 regular ice cubes or 2 1" ice cubes. Shake for 30 seconds or until you can barely hear the ice anymore. Strain out of the ice back into mixing glass and shake for another 30 seconds. In a collins glass, add the soda water. Slowly strain the mix in the center of the glass until it reaches the top. Take a muddler and tap the sides and the bottom of the glass until you can see the "meringue" separate from the rest of the cocktail. Slowly pour the remainder of the mix in the center of the glass and watch the meringue grow over the top. I have skewered an Amarena cherry on a straw here but anything creative will do. And drink! Just not too fast, I'm not ready to make you another one yet!


The Cocktail Curator