Ramos Gin Fizz

February 03, 2010 (Day 4) — Ramos Gin Fizz

Raw eggs are standard for a countless number of dishes (caesar salad), sauces (hollandaise), and drinks (eggnog). And since I don’t have any rum on hand, I’m going to try my hand at a Ramos Gin Fizz. But first! A word of warning from the New York Health Department: Eggs bad!!!

Thanks to Shannon for the link.

Yes, that’s right ladies and gentlemen, it turns out that raw eggs can actually — get this — be BAD for you!

It was the last thing he ever saw…

But that’s neither here nor there. I’ve actually never made a cocktail with raw eggs, so I’m eager to try it. Normally I try to insert some sort of pithy comment before I launch into the recipe, but I’m hanging out with my stepson tonight, and Super Mario Brothers Wii is calling our names. So, I’ll make it short and sweet. Or sweet and frothy at least.

• 2 oz gin
• 1 oz cream
• 1 egg white
• 1/2 oz lime juice
• 1/2 oz lemon juice
• 1/4 oz orange flower water
• Pour into two champagne flutes.
• Top with club soda.

(Thanks to @Mr_Cocktail for the recipe)

And… it’s good! Wow, is it good. No wonder this cocktail has become one of the standouts among the new wave of cocktailians! The gin, lemon, lime and bit of orange flavor give a great crispness to the drink, but the cream and egg white give this bad boy some body. It’s almost like drinking a sorbet. I’m way, way impressed.

Two lovely ladies, right in a row!

And yes… be warned that there always is the danger of some sickness when it comes to raw eggs. So certainly proceed at your own risk. But damn… This IS a tasty risk.

Shown: Asshole

Genieße das Leben ständig!
Du bist länger tot als lebendig!

— Mark