By Heather Schmitt-Gonzalez
Using egg whites in shaken cocktails adds a creamy and slightly rich texture to your drink, plus tops it with a fun foam cap. Yet, I’d never made one before now. Heck, I’d never tried one before now. I wasn’t necessarily leery of consuming uncooked eggs, I mean, I grew up eating raw cookie dough. But I suppose that thought was always there. That said, I do know that are plenty of people might let the raw egg factor steer them away from such a cocktail. But they needn’t worry! When I was offered the opportunity to work with Safest Choice Eggs on the An EGG for Every Occassion campaign, I knew without a doubt that I’d be making a cocktail with an egg foam cap.
The Ramos Gin Fizz is also known by the name New Orleans Gin Fizz, as its roots can be traced to its New Orleans creation in the late 1800’s by Henry C. Ramos. It was a very popular drink, sometimes keeping bartenders busy all night long, which could be attributed to the fact that each cocktail was to be shaken for 12 minutes. TWELVE MINUTES!?
I really enjoyed the rich creamy contrast that the egg white brought up against the citrus and the fizz. And of course, I now have all sorts of foam-capped drinks floating through my mind.Print
Heather Schmitt-Gonzalez is a Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.