How to Dry Shake a Cocktail - Ramos Gin Fizz

There are cocktails, such as the Ramos Gin Fizz, which include egg white in order to create a foamy head. Several drinks at the famous Pegu Club in New York make use of an egg white, and this is where the “dry-shake” began to be used as a more efficient way to add this foamy head to their drinks.



Typically, egg white drinks need to by shaken a lot longer, and a lot harder, in order to work up a good foam. Chad Solomon, one of the early bartenders at the Pegu Club, had injured his back, and was finding it difficult to properly shake up these drinks, especially using the large Kold-Draft ice cubes that they have. He came up with the idea of putting the spring of a hawthorne strainer into the shaker, without any ice, and shaking it up this way first, then removing the strainer, adding the ice, and shaking it up again to chill everything down. This became known as the “dry-shake”, and quickly spread to other bars in New York, and beyond.



The emulsification of an egg works best at room temperature. This is precisely the thought behind the dry-shake and not including any ice for the emulsification and foaming process. You still need to shake for a while, but it is a lot easier without the ice adding extra weight to the shaker.

Ingredients

2 oz Gin

1 1/4 oz simple syrup

1/2 oz fresh lemon juice

1/2 fresh lime juice

dash orange flower water

1 oz heavy whipping cream

1 egg white

soda water

Instructions

Add all ingredients to shaking tin with a spring from your Hawthorne strainer.

Shake vigorously to emulsify.

Open the tin and remove the spring.

Add ice and shake once more to chill and dilute.

Strain into a Collins or chimney glass or Champagne flute.

Top with soda water and serve with straws.

Comments

Tobinn 23 May 2016
3:46 pm

You know, I was just thinking of making a RGF this past weekend but, alas, no cream and I was too lazy to head out to the store for I settled for a Tom Collins instead (with a splash of cucumber liqueur.  But I digress…you said something in the video that got me thinking.  You mentioned using those little wire balls and that they act as whisks and then again at the end you mentioned that we’re looking to froth it up like a souffle.  Why not just put the egg beater attachment on the ‘ole hand mixer and let that go for about a minute?  I reckon that’ll be less mess, quicker and easier.  I plan on giving that a go this weekend. 

Anyway, thanks for the videos.  I don’t often post but I watch and I bet most folks are the same.

Post a Comment

You must be registered and logged in to post comments.

Login to Comment register new account

remember me