Ramos Gin Fizz and Mini Crawfish Profiteroles
Last year one of our Cooking Club themes was New Orleans. Now the first drink that comes to mind for many people when they think of New Orleans is the Hurricane but I wanted to do something that felt more traditional. I chose the Ramos Gin Fizz for a couple of reasons. It has a long history and it happened to bring back great memories for me. Well, actually it was a Silver Fizz that had a place in my own history but that still is just a variation on the Gin Fizz.
After doing a ton of research and testing I came up with a recipe that was perfect! Fluffy, citrusy and refreshing it is the perfect foil to spicy New Orleans cuisine. I know it looks a bit like a glass of milk, but it’s definitely not! If you want sources for recipes and notes about how I got to this recipe you can check out this post on my Culinary Fool site. No matter which variation you choose this is a great cocktail for a Mardi Gras weekend!
The Fool’s Ramos Gin Fizz
1 1/2 oz Dry Gin
1/2 oz Fresh lemon juice
shy 1/2 oz Fresh lime juice
1/2 oz Egg white (about 1/4 of an egg white)
2 oz Whole milk
1 Tbsp Powdered sugar
A couple drops Orange Flower Water
1 crushed Ice cube
Club SodaAdd all ingredients except club soda to blender. Blend for 30 seconds or until ice is fully incorporated. Pour into wine glass, top with a little Club Soda and garnish with an orange slice, if desired.
And to go with this cocktail I have the perfect appetizer. This was also from that New Orleans Cooking Club dinner, Mini Crawfish Profiteroles with Citrus Butter Sauce! Yum! This recipe looks a little daunting but really is quite easy to make, there are just a lot of ingredients. It’s one of Emeril’s recipes so, of course, it is perfectly “Nawluns”. These were a big hit at our dinner and I was surprised we ate as many as we did!
