Tag Archives: Ramos gin fizz recipe

Drink of the Week: In Memoir

My memories of visiting Angers in France revolve around sipping Cointreau over ice inside Chateau des Briottieres, an 18th-century chateau-turned-B&B, before sampling more Cointreau cocktails after touring the nearby Cointreau distillery the following day. Both the chateau and Cointreau are family-run enterprises, so it’s fitting that the winning cocktail from last week’s Mademoiselle Cointreau competition was a tasty drink named to commemorate family and the memories and ties that bind us together: In Memoir.

This twist on a Cointreau fizz is like a Cointreau-Ramos gin fizz hybrid. Do try this at home.

This twist on a Cointreau fizz is like a Cointreau-Ramos gin fizz hybrid.

Eight female bartenders representing various Calgary restaurants and lounges gathered at Belgo last Thursday to compete for the title of Mademoiselle Cointreau-Calgary by creating an original drink that’s a twist on a classic Cointreau fizz (1-1/2 Cointreau/1/2 lime/top soda water). Every cocktail had to include Cointreau and half a lime, as well as a fizz element such as the traditional soda water.

There were some inventive and delicious drinks mixed up, including a gorgeous ginger creation and a Raspberry Pie Sky made with raspberry sorbet, but the stand-out drink was In MemoirModel Milk bartender Madeleine MacDonald looked to the classic Ramos Gin Fizz and then took out the cream and added in Cointreau when creating her drink. Cointreau really is a natural addition to this drink given the ingredients. It works well with gin and lime, and I have yet to meet a drink that an egg white did not enhance — it somehow just smooths out any rough edges and blends the flavours together. I doubt I’ll ever actually make gewürtz syrup, but I imagine a honey syrup would be a tasty substitution. Enjoy!

In Memoir

  • 1 oz The Botanist gin
  • 1 oz Cointreau
  • 1 egg white
  • 1 oz fresh lime juice
  • 3/4 oz gewürztraminer syrup*
  • Dash orange flower water
  • Top soda water
  • Nasturtium garnish

Method: Dry shake all ingredients, except soda water, to emulsify egg white. Add ice and shake again. Double strain into an old fashioned glass and top with soda water. Garnish with a nasturtium.

*Gewürztraminer syrup: Heat one bottle of gewürztraminer white wine with two cups sugar until sugar has dissolved. Cool, portion and refrigerate.

— Recipe by Madeleine MacDonald, Model Milk



Drink of the Week: Ramos Gin Fizz

I’ve always loved the cocktails at Raw Bar at Hotel Arts in Calgary. They’re a nice mix between classic and craft; some are tall and creative, others are short and spirit-forward. So I jumped at the chance to visit the newly renovated space and sample both the Raw Bar’s new VietModern menu and cocktails by talented bartender Christina Mah, during a TMAC Alberta mix and mingle event last week.

As a bonus, I got to step up to the bar and shake my very own Ramos Gin Fizz, a New Orleans cocktail that adds orange blossom water and milk to a traditional gin fizz. The milk makes the drink somewhat frothier and smoother than a typical fizz, and the orange blossom water is a lovely — and fragrant — touch. To make the cocktail more in line with Raw Bar’s modern Vietnamese menu, Mah swapped regular simple syrup for honey syrup and passed over chicken eggs in favour of a duck egg white. The result is a very good cocktail that you’ll sip down almost as fast as you’ll gobble down all the VietModern goodies, from sablefish bites to grilled octopus to potato spring rolls. It’s all good. #Omyomyom!

Hotel Arts has switched up this classic New Orleans cocktail by using a duck egg white to be more in line with its new VietModern menu.

Hotel Arts has switched up this classic New Orleans cocktail by using a duck egg white and honey syrup to be more in line with its new VietModern menu.

Ramos Gin Fizz

  • 1 oz gin
  • 3/4 oz milk
  • 1/2 of a duck egg white (duck eggs are available at Crossroads Market)
  • 1/2 oz lime juice
  • 1-1/2 oz honey simple syrup (dissolve honey into water using a 1:1 ratio)
  • Dash orange blossom water (available at speciality food stores or Kalamata Grocery on 11th Ave. S.W.)
  • Top soda water
  • Orange wheel garnish

Into a Boston shaker put all ingredients except the soda. Dry shake, add ice and then shake again. Strain mixture into an ice-filled Collins glass and top with soda water.

— Recipe courtesy Christina Mah, Raw Bar at Hotel Arts