Can anyone comment on the blender method? Given that the more shaking the better, wouldn't a blender be the ultimate method to create froth? I was also thinking about using an immersion blender for slightly less cleanup.
My New Orleans father used to say that you can't over-shake a Ramos!
A contributor to the Drinkboy forum offered the following suggestion. (Haven't tried it, so can't vouch for it.)
"Flash-blend all ingredients (except for seltzer) — without ice — for 30 seconds. Transfer blended mixture to a shaker, and shake — with ice — for another 10-15 seconds. Strain into glass, and top with seltzer."
It's a break from tradition, but if it works, it might come in handy when making fizzes for half a dozen or more brunch guests. If anyone has the opportunity to try it, please let us know how it turns out!
i've had success in the past with a malt mixer.
sam's whip cream canister idea sounds really practical.
regardless of how you froth it up, putting soda water in the glass before you pour in the ramos mixture produces the most dense and desirable froth.