Raspberry Ramos Gin Fizz
A cocktail that is a little trickier to make but when it is done correctly it is glorious! This classic is usually built upon London Dry/Old Tom gin and orange blossom water. Our version accentuates the raspberry and rose flavours with flavoured syrup and rose water
50ml RK/SplitsDrinks Pink Gin
15ml freshly squeezed lemon juice
15ml freshly squeezed lime juice
20ml Raspberry syrup
2 Drops of rose water
1 egg white
25ml double cream
Add all ingredients apart from soda water to a shaker without ice and shake hard for 25 seconds. Add ice to the shaker and shake well for 15 seconds. Strain into a chilled highball glass without ice and top with soda water in the centre of foam until it protrudes slightly over the top of the glass.
To make the syrup add 50g of sugar and 50ml of water to a saucepan with about 10 raspberries. Boil until it becomes a syrupy consistency and then strain out the pulp and seed.