A take on the classic gin-based drink called the Ramos Fizz, don’t let the raw egg scare you. As bartender Bennett Johnson says, “There’s booze in here that’s going to do a real good job of killing whatever is going to hurt your stomach.” Plus, we all licked cake batter off the mixer as a kid and survived, right?
Anyway, the Stamos Fizz differs from the Ramos Fizz by reversing the proportions of gin and orange liqueur. Tattersall’s Barrel Aged Gin takes on some of the complex white-wine notes of the barrels it ages in. The sweet Orange Crema combines with lemon juice, resulting in a sweet and refreshing cocktail, that is silky-smooth thanks to the egg whites.
- White of 1 egg
- ½ oz Tattersall Barrel Aged Gin
- 1 ½ oz Tattersall Orange Crema
- ½ oz simple syrup
- ½ oz fresh squeezed lemon juice
- Soda water
Combine all ingredients in a shaker tin; shake vigorously without ice to whip up egg white. Then, add ice to the tin and shake again with ice to cool the drink. Strain into a Collins glass, using a long, slow, pour from high above the glass to create additional volume in the frothy head of the drink. Top with soda water, and serve immediately.
Tattersall Distilling hosts public tours of the distillery operation on Saturdays, and features a cocktail room that is open to the public on Wednesdays through Saturdays.