How to Make a Ramos Gin Fizz Cocktail
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Uploaded by epicuriousdotcom on Apr 16, 2009
For more recipes and techniques, visit http://www.epicurious.com/video Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Ramos Gin Fizz cocktail.
- 81 likes, 11 dislikes
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Top Comments
All Comments (92)
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. .. . .. to whip that egg white.
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Hey everyone, this is ice.
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@williambrazzers I love Chris!!!
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Great technique at the end with the foam. I had never thought of that! Will use next opportunity I get. Thanks!
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I love eggs! Att. Rocky Balboa.
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interesting, no simple syrup like the guy from NOLA. Way too sour for me w/o any syrup. I do like how he talks about the sixe of the barware to use. Proportions of syrup and cream different. Do like this guys spraying the soda into the shaker also. Good tips.
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I'm an egg drinker.
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@Dudungski85 Alcohol doesn't "cook" anything.
The antiseptic nature of strong alcohol can kill salmonella - but it doesn't cook it. Fresh eggs, properly brought to market, stored, and handled do more to realistically keep us free of poisoning than the alcohol, though. No fears of raw egg.
7 months ago 2
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good job man ! thank you !
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thats the weirdest shake I've ever seen
fillopastry 2 years ago 65
2:35 LOL
CotardDelusion 2 years ago 8