What better way to celebrate Mardi Gras than with a classic New Orleans cocktail? This fruity, frothy drink has complex flavor tones and a silky finish. It was invented in 1888 by Henry C. Ramos at his New Orleans bar, Imperial Cabinet Saloon. It quickly became a city-wide legend, known for its 15 minute shake time. In the early 1900's bartenders would line the streets in front of the saloon shaking gin fizz's all day for the Mardi Gras partiers.
TOSSWARE's spin on the Ramos Gin Fizz keeps all the classic ingredients, but serves it in our luxury disposable 9oz champagne flutes. While it is traditionally served in a Tom Collins glass, the smaller rim of our plastic flutes give the classic foam head a charming mushroom shape. The champagne flute is also a bit smaller than a Tom Collins glass, so we recommend making enough for two and celebrating with a friend!
4 ounces dry gin
2 ounces club soda
2 ounces heavy cream
1 ounce lemon juice
1 ounce lime juice
1 tablespoon powdered sugar
2 egg whites
Drop of orange blossom water
- Start by pouring half an ounce of club soda into the bottom of each plastic champagne flute
- Add gin, lemon juice, lime juice, heavy cream, and powdered sugar to a large shaker. Give it quick shake before adding the eggs or ice, just until the sugar is dissolved. This sugar water will work to emulsify the egg white
- Drop in a dash of orange blossom water. This Mediterranean staple has a strong flavor and smell, so be sure not to add too much!
- Crack open two eggs and strain only the whites into the shaker. Fill the shaker the rest of the way with ice
- Give the cocktail a very long shake. The traditional 15 minute shake is not for the weak of heart or arm strength! For those of us who are a little less patient, 2-3 minutes will create a nice frothy texture
- Strain into the 9oz plastic flutes, leaving half an inch on top of each. Fill the rest of the way with club soda
- Garnish with a lime wedge and fresh lime zest on top. Tap the bottom of the cup onto a countertop. This will bring up the carbonation and create the iconic white foam head. Serve immediately and enjoy
- Let cool while mixing your chive aioli