Great Drinks Take (More) Time: The Ramos Gin Fizz
There is a simple way around this: Cheat. I'm pretty sure that scrupulous bartenders everywhere are giving me the stink eye for saying this, but the drink comes out better and faster if you employ a mechanical device. I prefer a milkshake machine. It does a great job in a few seconds. If you don't have counter space for one, a battery operated milk frother does the job in half the time of a hand shake. I'm sure the name-brand Aerolatte frother does a great job (for $19.99 it had darn well better), but IKEA sells a cheap knockoff for only three bucks. And there's always a blender, which mix it so fast I feel like I'm cheating too much.
Old Tom gin (an old variety of sweetened gin) is better here; if you have some, use it in place of the regular gin, and omit the simple syrup. Eggs were smaller when the Ramos Gin Fizz was invented, so you might as well make two drinks at once instead of trying to split an egg white. And yes, this drink uses raw egg white. Use pasteurized eggs (or liquid egg whites) to avert risk; I live on the edge for this one. There's no substitute for the orange flower water; not orange liqueur, and definitely not orange juice. You can find it at Middle Eastern grocers, or large liquor stores.
You're certainly still welcome to hand-shake your Ramos Gin Fizz if you feel it's more proper. But while you're still shaking like mad, I'll be sitting down to brunch with mine.
Ramos Gin Fizz
JK Grence Don't be afraid of the raw egg in a Ramos Fizz!
1 egg white
½ ounce simple syrup
1 ounce fresh lime juice
1 ounce fresh lemon juice
3 or 4 drops orange flower water
2 ounces gin
1 ounce cream
Whiz everything together with your mechanical device until well blended, or shake extra-extra-hard for a full minute. Add ice, and shake until well chilled. Split between two chilled large Champagne flutes (or Collins glasses). Top with an ounce or two of chilled soda.