N&K Gin Fizz

With Mardi Gras coming up on Tuesday, Nathan and I wanted to make the Ramos Gin Fizz, a traditional New Orlean’s cocktail. However, we were forced to put our own spin on the drink because we could not (despite our best efforts!) find ‘orange flower water’, a mysterious and elusive potion that is said to give the Ramos Gin Fizz it’s distinctive flavor. We solved the problem of not being able to locate this key ingredient by infusing orange zest into the simple syrup and adding a bit of fresh orange juice to the drink itself. Obviously the orange zest and juice aren’t going to impart the same flavor as orange blossoms but at least we got an orange essence in there. And this got us thinking…would we even want to post a recipe for our readers with an impossible to find ingredient? I like to think that we took an elitist drink and made it available to cocktail concocters of any level. The original recipe calls for the drink to be shaken for 12 minutes…and if you have that kind of time, do it! (We did because making weird recipes is pretty much what we do with our weekends…) Shake for at least five minutes to give the egg white a chance to emulsify and to give the drink a light and airy texture. Also be sure to hold the cap to the drink mixer down tightly or you may have some of your drink on you like me!

Enjoy this tasty cocktail before Lent starts on Wednesday!

N&K Gin Fizz:


2 oz. gin
1 oz. orange simple syrup (recipe follows)
½ oz. fresh lemon juice
½ oz. fresh orange juice
1 oz. fresh lime juice
1 oz. heavy cream
1 egg white
1 oz. chilled club soda


In a cocktail shaker, combine all of the ingredients except the ice and club soda. Shake vigorously for as long as you can stand. Add ice, then shake again until your arm muscles are sore. Strain into a highball glass and pour in the club soda.

Orange Simple Syrup:


½ cup water
½ cup sugar
Zest of 1 orange


Combine water, sugar and zest in a small saucepan. Bring to a boil over high heat then reduce heat to medium and allow the flavors to develop for about three minutes, stirring occasionally. Allow the syrup to cool slightly and then strain.

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