Hey, want to elevate your Sunday to a Sunday Funday? The Ramos Gin Fizz just might be the way to go. Today we drop the final cocktail inspiration behind Rough Cut Soap’s Happy Hour summer release, recipe below. You will need some of our Slabtown Barrel Reserve Gin which you can find at The Post and our Portland tasting room. Let’s have a little fun before the weekend ends. Cheers!
Ramos Gin Fizz(non-dairy!)
2 oz Bull Run Slabtown Barrel Reserve Gin
3/4 oz Raw Oregon Honey Simple Syrup*
1/2 oz SILK cashew milk
1/2 oz fresh squeezed & strained lemon juice
1/2 oz fresh squeezed & strained lime juice
3 dashes Orange Blossom water
Aquafaba (brine from chickpeas/garbanzo bean can)
Fine Sugar for Brûléed Sugar on top (optional)
Add gin, simple syrup, cashew milk, lemon and lime juices, orange blossom water into a shaker with ice and shake till chilled.
In a separate high sided bowl or container add about 1/4 cup of Aquafaba. (Could also add a dash of honey syrup and a drop of vanilla extract.) Use a frother to create a rich foam.
Pour drink over fresh ice. Spoon the foam over the drink. Sprinkle some fine sugar over the foam, and use a cooking torch to brûlée the sugar quickly.
*Raw Oregon Honey Simple Syrup Put equal parts of honey and water into a saucepan. Over medium heat, warm just until melded together. Keep in the refrigerator and should keep for a month.