Ramos Gin Fizz

4th Sep, 2013 | admin | Drink


This month we let our head chef over at The Church come up with the recipe of the month. He has really gone to town on this one, a classic New Orleans cocktail inspired dessert:


For the juniper gomme syrup:

  • 30 Juniper berries
  • 200g caster sugar
  • 100 ml of water
  • Muslin or jay cloth

Place the ingredients in a pan and cautiously blitz the juniper with a hand blender. Bring to the boil until all sugar is fully dissolved. Wait until fully cooled until straining.

To strain line a chinoise or fine sieve with muslin and pass through into a suitable vessel. Put aside until required.

For the rose syrup:

  • 50g of freeze dried rose leaves
  • 200g caster sugar
  • 100ml of water
  • Muslin or jay cloth

Follow the same process as with the juniper, although a little red food colouring should be added for colour needed later

For the Sabayon:

  • 5 egg yolks
  • 2 sheets of leaf gelatin soaked in cold water
  • 4 tbsp of caster sugar
  • 25ml of gin
  • 10ml orange blossom water
  • 200g natural yoghurt

Heat a fair sized pan of water to boiling; once boiled keep on a medium heat. Using a deep mixing bowl and a whisk combine all the ingredients, whisking from the start to prevent curdling. Place over the bain marie (pan of water) and whisk. The mixture should at least double in size. If the mix appears to start sticking to the bottom of the mixing bowl, reduce the heat and continue whisking. One sheet at a time add the gelatin, and continue whisking until fully absorbed into the mix.

Remove from the bain marie and place the bottom in a sink full of cold water to stop the cooking process. Leave to cool.

Once cooled fold in the yoghurt using a spatula.

For the cream:

  • 300ml double cream
  • 25g icing sugar
  • 4 bsp of juniper gomme
  • 2 tbsp of rose syrup

Whisk the ingredients together until the cream has thickened and will stick to a spoon.


For the shortbread:

  • 125g butter
  • 55g caster sugar
  • 180g plain flour
  • Juniper syrup

Heat the oven to 180 degrees/gas mark 4. Beat the butter and sugar together until smooth and then incorporate into the flour until smooth.

Find a flat baking tray and line with parchment. Place the mix onto the tray and cut to your desired shape.  Cover the biscuits with another piece of parchment of equal size to the bottom. With a rolling pin roll the mixture to all four corners of the tray to a thickness of one centimetre.

Bake for around fifteen minutes. As the biscuit is nearly ready remove the top baking parchment and brush with the juniper gomme .

For the mousse:

  • 10g Citric acid

Fold the cream mixture into the sabayon a little bit at a time. Too much will require too much playing and take the air out of the mousse. Once all is incorporated sprinkle the citric  acid into the mousse and fold in only briefly – this will add the fizz.

Portion out into your serving vessel (we use Kilner jars but Martini glasses and Hi-ball look ace) Dress with a little more rose syrup and zest with orange. Serve with the shortbread and dig in. You’ve earned it.