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  • Pitcher of Ramos Gin Fizz

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  • One 750 ml bottle (25.4 ounces) gin
    3 cups (24 ounces) heavy cream
    3/4 cup (6 ounces) fresh lemon juice
    3/4 cup (6 ounces) fresh lime juice
    2 tablespoons superfine sugar
    Scant 1/2 teaspoon orange flower water
    2 10-ounce bottles icy-cold seltzer water or club soda
    Garnish: 10 orange slices
    Although not the authentic version (no egg white and no shaking), it works really well for multiple servings, as necessary for serving a brunch crowd.
    Combine the gin, heavy cream, lemon juice, lime juice, superfine sugar, and orange flower water in a pitcher that holds at least 90 ounces; stir vigorously. Cover and refrigerate at least 4 hours. Just before serving, slowly add the seltzer water or club soda, tilting the pitcher and pouring onto the pitcher's side to retain as much effervescence as possible. Stir gently to combine. Serve in 10-ounce tall glasses or wineglasses; garnish each serving with an orange slice, hooking it over the glass rim.
    Makes 10 6-ounce servings
    — Recipe adapted from "Pitcher Drinks," by Sharon Tyler Herbst
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