Ramos Gin Fizz
Ginebra, Nata, Almíbar, Zumo De Limón, Zumo De Lima, Agua De Azahar, Clara De Huevo, Soda, Orange Zest
Ingredientes
- Hielo
- 2 Partes de 60 ml 2 oz Ginebra
- 1 Parte de 30 ml 1 oz Nata
- ⅔ Parte de 20 ml ⅔ oz Almíbar
- ½ Parte de 15 ml ½ oz Zumo De Limón
- ½ Parte de 15 ml ½ oz Zumo De Lima
- 1 Chorrito de 1 Chorrito de 1 Chorrito de Agua De Azahar
- 1 Entero 1 Entero 1 Entero Clara De Huevo
- Soda
- 1 Giro 1 Giro 1 Giro Orange Zest
Cómo hacer la mezcla
Llenar una coctelera boston con hielo. Añadir ginebra, nata, almíbar, zumo de limón, zumo de lima, agua de azahar y clara de huevo. Agitar y colar en un vaso de tubo. Rellénalo con soda. Decorar con orange zest.
Acerca de Ramos Gin Fizz
Henry C. Ramos invented the Ramos Gin Fizz in 1888 at his bar, the Imperial Cabinet Saloonin on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.