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 Originally made with gin (particularly Old Tom gin), this variation uses whisky to recreate a flavour associated with the spice of hot cross buns.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