When my writing needs a lift, it’s either (a) time for coffee or (b) time for a cocktail. What’s that? You too? Get yourself a Collins glass, writer — we’re going to mix a Ramos Fizz.
2 ounces London dry gin (ed. note: Bombay Sapphire, preferably)
1 ounce heavy cream
1 egg whites
1/2 ounce lemon juice
1/2 ounce lime juice
2 teaspoons superfine sugar
2 to 3 drops orange flower water
DIRECTIONS: Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least one minute — preferably two — and strain into a chilled Collins glass. Top up with cold seltzer or club soda.
Note: Don’t bother substituting orange juice or orange liqueur or orange anything else for the orange flower water; it has a fragrance unrelated to that of the fruit. Also, do not use half-and-half in place of the cream. As for the gin, some old recipes call for Old Tom gin. In this case, reduce the amount of sugar.
© Copyright 2009, Tim Beyers.