Elevated Gin Fizz
Effortless, frothy, quietly dangerous.
Spirit: GinDifficulty: Hardfrothycitruselegant
Ingredients
- 45ml Elevated Gin
- 25ml fresh lemon juice
- 15ml simple syrup
- 1 egg white
- 60ml soda water
- Ice
- Garnish: none (let the foam speak)
Glass
Highball
Method
- 01Dry shake gin, lemon, syrup, and egg white.
- 02Add ice, shake again hard.
- 03Strain into a chilled highball glass without ice.
- 04Top slowly with soda water to build the foam.
Service Notes
- Glass: Highball
- Served: No ice in glass
- Yield: ~145ml
- Batch: Must be made to order, no pre-batch possible, soda added last
The Story
The Ramos Gin Fizz was invented in New Orleans in 1888 by Henry C. Ramos, who insisted it be shaken for a full 12 minutes. He employed teams of bartenders just to shake the drink in relay. During Mardi Gras, the line for his bar stretched around the block. We respect the obsession. We've kept the soul: that impossibly light, frothy, cloud-like texture that makes you wonder if you're drinking a cocktail or a dream. The foam is the point. Don't rush it.
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