Just made my family all Ramos gin fizzes. And you might say "oh wow, they must have some beefy arms!" And I do thank you (not really), but really I was just trying out the new milk frother device that I got for Christmas. And I have to say it works a little too good. I tried it on a blackcurrant gin sour a few nights ago and it made waaaaay too much foam on top. So I got the idea to make Ramos gin fizzes instead to excellent results! I just put all the ingredients in the shaker tin, froth it up for a minute, add the ice for a final shake to chill, and then add it to the collins glass with tonic. Worked perfectly and my arms will thank me tomorrow!
this post was submitted on 20 Jan 2024
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There's a karaoke place near me that has free soda and allows you to bring your own alcohol. I brought a bottle of abilla pisco and Angostura bitters so I could turn their gingerale and cola into chilcano and piscola. I also made a strawberry and yuzu macerados (infusion) with the pisco and can't wait until it's ready next week.
Dry January is such a long year. :-(
Margs all day.
I’ve also recently perfected a blood orange Blood and Sand:
- blended scotch
- sweet vermouth
- blood orange juice fresh squeezed (or splash of orange juice)
- lime juice (omit if using blood orange; include with OJ version)
- Luxardo Maraschino
Well shaken over ice, strain into coupe or nick and nora.
I wanna try this! What are the quantities?
I never measure beyond eyeballing and listening, but it's about:
- 1.5 parts scotch
- 1 part sweet vermouth
- half part juice (fully blood orange or 50/50 OJ/lime squeeze for the regular version)
- quarter to half part luxardo maraschino
We had family over for supper last night, made tacos. One round of Palomas, one round of margaritas of various sorts for those who wanted. Blue for one kid who is obsessed with the blue margarita, spicy for two of us, classic for one other.
How do you make them spicy?
Some Ancho Reyes and a tincture I made, habanero and achiote. Infused vodka for a week with chopped garden habaneros, then added achiote paste for a day, then strained. I made it for the Cima Summer cocktail but made extra, it's really good.
I recently had one at Outback restaurant where they just shook it with jalapeno slices, and floated a couple slices in the glass, a "mango jalapeno margarita" that was surprisingly delicious as well.
Wow, more complicated than I was expecting! I might try a couple of these options though.