Cocktail of the week: Ramos Gin Fizz

Our cocktail of the week is the Ramos Gin Fizz, a drink that dates to late 1800s New Orleans. It is famous for its use of both cream and egg white (unusual in cocktails) in order to get a stiff, frothy texture – like a boozy milkshake!

To get this texture, the hotels selling the cocktails would have to employ bartenders purely to shake the Ramos – sometimes for up to 12 minutes – in order to emulsify the egg and cream and get the required foamy consistency. Though cocktail history is often useful, it’s not always the most fun part of a drink. So, the guys at Lily Blacks decided to jazz it up a bit by adding some jam and a sprinkling of their favourite breakfast cereal.

The cocktail, called ‘Breakfast in New Orleans’ contains:

50ml Sipsmith Gin
10ml Apricot Brandy
2 barspoons Apricot Jam
30ml Cream
30ml Sugar Syrup
30ml Lemon Juice
1 Egg White
Froot Loops

Add all the ingredients to a shaker. Shake once without ice (for about 30 seconds) and then shake hard with ice. Strain into a highball glass and top with soda, then sprinkle Froot Loops over the top. Best enjoyed in the morning (1am at Lily Blacks still counts).