The Sugar Free Ramos Gin Fizz is a cocktail that should be tasted by everyone! It hails from the Sazerac bar in the Roosevelt in New Orleans. This is a wonderful place that the wife and I visited for our anniversary and a virtual mecca of drinking innovation in the south. One such cocktail innovation is the Ramos Gin Fizz. Our Sugar Free version is a variation on their original recipe. It’s refreshing, creamy, and absolutely delicious!
- 1.5 oz gin
- 1 oz ReaLemon
- 0.5 oz ReaLime
- one egg white*
- 2 oz heavy cream
- 1oz water
- 1 tbsp Splenda
- 3-4 drops orange flower water
*While modern eggs are pasteurized, we at the MDR Labs take risk of contamination very seriously. That being said, whenever adding raw egg product to a drink, we like to add whatever booze is in the drink directly to the egg material in order to further reduce bacterial exposure.
It is also important to note how to properly obtain egg whites. Generally, crack an egg and pass the yolk between the two eggshell halves while the white runs out. Any piece of yolk that gets into the white will ruin it, so if you are doing multiple drinks, use multiple bowls to obtain the whites. You can also crack the egg over a slotted spoon. Practice makes perfect for this (and everything else!)
Add the gin to the egg white as described above into a medium shaker. Follow that up with all the remaining ingredients EXCEPT the heavy cream. Whether using real citrus or fake, there is a risk of curdling the cream due to the acidity. Add a handful of cracked ice, followed by the heavy cream. Cap it then shake the living bajeezus out of it***!
***An important note about the shaking. Since this is creating an emulsion from the egg white, this will require more than a little shaking, so make sure that the tins are tight. The shakers are going to get very cold, but I would recommend shaking no less than two minutes and the more vigorous the better. Trust me, you’ll be rewarded for your efforts.
Once complete, enjoy! The MDR Labs highly recommends this one!