At Sunday's BA Grub Crawl, Fort Defiance owner St. John Frizell served us one hell of a Ramos Gin Fizz. It didn't look appealing on an eating tour of Red Hook on a hot day--all foamy and milkshake-y with its heavy cream and egg whites. But then, it was bonkers delicious, even to our full bellies. Acidic, refreshing, sweet--we wanted seconds and thirds.
Frizell said the secret was using less egg white. Most people are turned off by egg white cocktails because they've had drinks made with too much of it, he explained, which can leave a dry, powdery film in your mouth. Sounds familiar. Here are his tips for doing it right:
Now go try it at home.
Makes 1
1/4 cup dry gin
2 tablespoons simple syrup
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 ounce egg white
4 drops orange flower water
Club soda
Shake first 6 ingredients in a cocktail shaker. Then add ice. Cover; shake vigorously for 20 seconds. Strain into a Collins glass filled with two large ice cubes. Top with club soda.
--Julia Bainbridge and Emily Fleischaker