Ramos Rye Fizz

Posted by Sarah Kiino at 6/12/2007 8:28 AM
Categories: Drinks






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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  • 6/12/2007 9:33 AM Patricia Scarpin wrote:
    Sarah, I have never seen a drink recipe that calls for egg whites - so different!
  • 6/12/2007 10:10 AM donbert wrote:
    We've been calling essentially what you're doing a "Rye-mos" for while now. A traditional Ramos has both lemon and lime but it as the Phil Ward has established with the "Final Ward" and "Double Phil" when substituting Rye for Gin it will balance better if you also swap the lemon for lime. If you really want to show of the rye flavor try doing it with Red Hook Rye or the Thomas Handy Sazerac Rye. The Red Hook adds a great deal of butterscotchy richness while the Handy brings a lot of heat, spice and kick to the party.

    Try subbing rye/lemon for gin/lime in other drinks. It works surprisingly well.
  • 6/12/2007 4:49 PM Julie wrote:
    I haven't had a Ramos Fizz since I was in San Francisco, I love those.
    1. 6/12/2007 11:38 PM Sarah Kiino wrote:

      Hi Patricia--Using egg white is sort of an old-fashioned trick that is coming back into style, at least at some of the nicer bars here in New York. It adds body to drinks.

      Hi Donbert--Well, you certainly came up with a better name for it than we did. Thanks for the tips on the rye--and next time we'll definitely try it with lime.

      Hi Julie--I hope you make one of these at home, now--no need to wait til you go back to San Francisco!


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