Ramos Rye Fizz






For the upcoming Mixology Monday, hosted by Anna at Morsels and Musings, I had planned to bring the Ramos Fizz back for an encore—not because I'm lazy (really!) but because I just can't get enough of this aromatic and refreshing libation.

So on Saturday, we bring out the cocktail shaker and gather our ingredients—well, most of our ingredients. Then, from over by the liquor cabinet, Brian utters a few words no Ramos Fizz lover likes to hear: "Um, I think we're out of gin."

I'm unable to convince my normally compliant husband to run out and buy more, so I decide to be sneaky and use vodka, just for the sake of the photograph. We make the drink, take a few photos, and, because it's against our nature to let a good cocktail go to waste, drink it. (It tastes fine, but definitely inferior to the gin standard.) Then Brian announces "I'm going to try it with rye!"

I'm skeptical, but humor him.

Well, Brian's concoction is delicious—mellow and rich with a pronounced rye flavor, but not heavy at all. We did use orange bitters in place of the orange flower water, which we thought might be too much with the whiskey. But otherwise, this is made like a standard Ramos Fizz—so yes, you must shake it for a good two minutes. (Which is why, unless you want your bartender to hate you, these are best made at home.)


RAMOS RYE FIZZ

1 1/2 ounce rye
2 tablespoons powdered sugar
Juice of 1/2 lemon
Couple dashes orange bitters
1 fresh egg white
3 tablespoons cream
Club soda

Combine everything except soda in a cocktail shaker. Add ice and shake energetically for two minutes (we trade off). Pour into an ice-filled old fashioned glass. Top with soda.


Category:
Drinks
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Copyright © 2007 Sarah Kiino  www.avenuefood.com
 

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