About
An original Ramos Gin Fizz riff Isaiah (@onesipclub) and I built around a pairing that just works. Apples and cheese felt like the right place to start, so we went with a Parmesan-infused Calvados. We leaned fully into lemon here since it fits better with apple than splitting with lime, and honey felt like the natural sweetener to tie it all together. It keeps that classic Ramos texture but brings in a little savory edge that makes it stand out.Cheers y’all!
Ingredients
- 2 oz · 60 mlparmesan-infused Calvados
- 1 oz · 30 mlfresh lemon juice
- ¾ oz · 22.5 mlhoney syrup
- 1 oz · 30 mlheavy cream
- 1fresh egg white
- soda water, to top
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add two ice cubes and whip shake until you no longer hear the ice.
- 3
Pour into a Collins glass.
- 4
Top with soda water to the brim.
- 5
Chill in the freezer for 3–5 minutes.
- 6
Poke a hole through the center of the foam with a straw and slowly add more soda water until the foam rises above the rim of the glass.
- 7
Garnish with a dehydrated apple slice (optional).
PARMESAN-INFUSED CALVADOS
- 8 oz · 240 ml. Calvados
- 50 g. Parmesan
- 1
Add the Calvados and Parmesan to a blender.
- 2
Blend briefly to incorporate.
- 3
Strain through a coffee filter.
- 4
Bottle and store refrigerated.
anatomyofadrink.com/cocktails/apples-and-cheese-ramos