Rhubarb and Rose Ramos Gin Fizz

By • May 11, 2010 • 14 Comments

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Author Notes: In 'What We Hunger For', Douglas Bauer writes of scouring the streets of New Orleans with MFK Fisher, in search of the perfect Ramos gin fizz. Bauer's moving account of his friendship with the legendary writer inspired us to experiment with this classic 19th century cocktail, which we updated with rhubarb and rosewater. Intensely refreshing.The Dog's Breakfast

Serves 1

  • 2 ounces London dry gin
  • 1/2 ounce lemon juice
  • 1/2 ounce lime juice
  • 2 ounces rhubarb syrup
  • 1 ounce heavy cream
  • 1 or 2 drops rosewater
  • 1 egg white
  • ice
  • soda water
  1. Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.
  2. To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.

Topics: Cocktails

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Comments (14) Questions (1)

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28 days ago dickensthedog

You are very welcome!

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28 days ago Jenny Amoroso

Excellent recipe! Thank you so much for your detailed response. I'm looking forward to making these for my Mom for Mother's Day...

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29 days ago Jenny Amoroso

Can someone tell me how rhubarb syrup is made?

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28 days ago dickensthedog

Here is what I do (from Kate Zuckerman's book, The Sweet Life.
Wash and dry about 2lb. rhubarb. Trim off the ends of each stalk and chop the stalks into ½-inch pieces. In a medium saucepan, combine the rhubarb, 1½ cups water, and 1 cup sugar. Bring to a boil and simmer the rhubarb for 3 minutes. Do not stir the rhubarb. Remove from the heat and let it sit for 10 minutes.
Strain and chill the rhubarb: Drape a piece of cheesecloth over a strainer and suspend the strainer over a stainless-steel bowl. Pour the rhubarb into the strainer and allow the liquid to drain for 15 minutes. Remove the strainer and place the bowl in an ice bath to chill. You will have a little more than 1 cup of rhubarb pulp remaining in the cheesecloth. You can freeze the rhubarb and save it for Kate's Strawberry-Rhubarb Crisp recipe (in the same book)

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5 months ago A.g. Homebody

If I absolutely can't find rhubarb, is the next best option gonna be strawberries?

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about 1 year ago Gaia Goodness Natural Foods

Mmmm, yes please! This sounds yummy. I'm a sucker for any drink with egg whites. Very creative. Thanks for sharing!

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about 1 year ago KitchenDelight

Can you use dried egg white in place of fresh egg white?

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about 1 year ago H

Don't discard the rhubarb after making simple syrup. Mix it with plain or vanilla yogurt and it's delicious. You can add a sprinkle of cinnamon, if you like. I didn't have cheesecloth in the house, so just simmered in a pan and then strained through a yogurt strainer (the same one that I use for liqueurs). The syrup is very clear and I have this nice, cooked fruit that's already sweetened. Would also be nice on ice cream or mixed with muesli.

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about 1 year ago becky

what is rhubarb syrup?

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almost 2 years ago Better Than Mom's

It's actually "Douglas Bauer". And you can read his short eposé on MFK Fisher at
Tinhouse.com

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about 1 year ago The Dog's Breakfast

Thanks for pointing out this error, I've finally corrected it. It's terrible when authors are not properly credited for their work, especially when it's such great writing.

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almost 2 years ago emstreet

Who is Thomas Bauer, and where can I read that story?

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about 2 years ago dickensthedog

I fell in love last year with the Ramos Gin Fizz at the Roosevelt Hotel in New Orleans. We have been experimenting at home ever since, and this version is our favorite so far. We just love it!! Thanks so much.

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about 2 years ago jubedo

Cannot wait to make this. Sounds so intriguing!