Ramos Gin Fizz

I get excited about little things.

Little things that, to me, are actually big ol’ things. Like finding a park near my new pad that has countless sprinklers spraying from about 3 p.m. to dusk. Making incredible batches of iced jasmine tea. Rediscovering The Shins. Or learning that even the smartest minds in the world are just as curious about outer space as we are.

Despite being a big kid, I want to play in those sprinklers. I want to have singalongs with The Shins and The Doobie Brothers. I want to taste flavors that remind me of my childhood home, like the jasmine scent of the upholstery at my dad’s old theatre.

It’s the itty bitty things that keep me from pressing snooze, and the curiosity in me that leads me to a bottle of orange blossom water that makes Ramos Gin Fizzes absolutely perfect for what might be one of the last few remaining beautiful summer evenings left in Boston.

Nectarines and peaches might be in season, but citrus will never be out of style. Especially in a zinger of a cocktail.

The beautiful thing about a Ramos fizz is that it doesn’t require mulling, crazy contraptions or outrageous flavor combinations. Just all of the ingredients, in a shaker, frothed with the power of your wrists and poured, quite generously, over a few ice cubes.

It’s perspiring. And my pupils may or may not be dilating just looking at it.

Ramos Gin Fizz.

makes 2 buzzworthy beverages

6 ounces gin
1 tablespoon confectioner’s sugar
1 1/2 ounces fresh-squeezed lime juice
1 1/2 ounces fresh-squeezed lemon juice
3 ounces heavy cream or milk of your choice (I used 2%)
2 large egg whites
1/8 teaspoon orange blossom water
ice
club soda, to taste

In a large shaker, combine all of the ingredients except the ice and club soda and shake vigorously for at least a minute. Add several ice cubes and shake for another 30 seconds. Pour into two glasses over a few cubes of ice and top with a splash of club soda. Garnish with thinly sliced lemon and lime.

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