Hot Cross Ramos Fizz

The Ramos Gin Fizz was created in New Orleans by one Henry Ramos and renowned for its fluffy and creamy texture, which is the result of long vigorous shaking; at the height of its popularity, the bar employed dedicated shaker boys and bartender to make this one cocktail alone - said to involve 12 minutes of shaking alone). Originally made with gin (particularly Old Tom gin), this variation uses whisky to recreate a flavour associated with the spice of hot cross buns. It also employs a technique known as reverse shaking, where ingredients (minus the egg white) are shaken with ice, and then strained into a second vessel where the egg white is added before the whole thing is shaken without ice. If you’ve done it right, the “head” of the cocktail should rise like a souffle and be stiff enough to hold its own shape.

How to make a Hot Cross Ramos Fizz

Ingredients

• 30ml whisky, we used Starward Two Fold

• 30ml Fireball cinnamon whisky

• 20ml butterscotch schnapps, we used Baker Williams*

• 10ml simple syrup*

• 20ml lemon juice

• 30ml cream

• 5ml vanilla essence

• 5ml orange blossom water (can omit if you don’t have this)

• 1 egg white

• Soda to top up (around 30ml)

*If you don’t have the butterscotch schnapps, you can omit but increase the simple syrup to 30ml

Instructions

• Combine all ingredients except egg white and soda in a shaker.

• Add ice and shake hard (around a minute)

• Strain into another cocktail shaker

• Add egg white into strained mixture

• Shake for around 2 minutes

• Pour the cocktail mix into glass until half full and then add soda

• Put the glass in fridge to let the mixture settle down (around 1 minute)

• Remove glass and top up with remainder of the cocktail mix