Okay, so technically it’s July, but we couldn’t resistÂ closing out our month of fizzy drinks with a real doozy. The Ramos Gin Fizz is a classic drink that hearkens back to the 1880s, a relic of a time when you could reasonably field an assembly line of bartenders to shake this labor-intensive drink. But it’s sublime and, it turns out, a fantastic template for cocktail mash-ups. So we took two of our favorites, the Ramos Gin Fizz and the Aviation, and jammed them together, and made something wonderful: a Ramos Aviation Fizz. Plus, it’s a wonderful shade of lavender.Â â€“Andrew
Ramos Aviation Fizz
2 oz Dry Gin
1 oz Lemon Juice
1 oz Heavy Cream
3/4 oz Creme de Violette
1/2 oz Orgeat
1 Egg White
1/2 tsp Orange Blossom Water
Combine everything except the soda water in a cocktail shaker and add one or two big ice cubes â€“ the bigger the better. Shake until the ice cubes have completely melted, a minute or two, and then keep shaking for another minute. Strain into a highball glass and add the soda water until the foam pops out of the glass a bit. Drop in a straw and enjoy!
Ok, so that’s a bit of work. It’s a lot of ingredients and quite a bit of shaking, but it’s worth it. All that shaking helps emulsify the acidic lemon juice and heavy cream (and only heavy cream will work here), whipping up a foam that should be stiff and merengue-like. It’s a drink that’s at once floral, silky and rich, gently sweet-tart, and zippy with carbonation.
The Ramos Fizz is really like no other drink out there, a throw back to a sepia toned era of American drinking. The Aviation is another pre-Prohibition drink, but much more modern than the Ramos Fizz â€“ it only dates back to the 1920s. It’s a floral, crisp gin sour featuring nutty Maraschino liqueur (which we swapped for orgeat for extra creaminess) and purple, flora Creme de Violette. This version mashes them up into an extra-floral, extra-creamy drink that feels like something a Mississippi steamboat bartender might have come up with in 1882.
Just make sure to drink it quickly. Fizzes like this, without ice, are meant to be consumed before they warm up. That way, you can get started on your next one that much faster.
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Glassware byÂ Liquorary
Photo Credits: Nole Garey for Oh So Beautiful Paper