Jump to content


Scheduled Downtime

NOTICE: The eG Forums will be offline for several hours on Friday, November 28 for system maintenance.

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Ramos Fizz


  • Please log in to reply
62 replies to this topic

#61 bostonapothecary

bostonapothecary
  • participating member
  • 1,276 posts
  • Location:have shaker will travel

Posted 02 March 2012 - 12:35 PM


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!

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.


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.
abstract expressionist beverage compounder
creator of acquired tastes
bostonapothecary.com

#62 Junkbot

Junkbot
  • participating member
  • 63 posts

Posted 02 March 2012 - 01:03 PM

I've been thinking about batching a Ramos in a cream whipper. Seems like it should work.

Oh man, please give an update when you do this. I thought a blender was going overboard, but the nitrous charge would make the thickest foam...

#63 WizzardOfOdd

WizzardOfOdd
  • participating member
  • 1 posts

Posted 10 January 2014 - 05:54 AM

I'm digging this up because I want to experiment on the batching idea a little bit.

Now, I was trying to figure out what creates the structure in the drink. Is it a foamed O/W emulsion? Or W/O? What are the agents holding the stuff together? I remember reading a piece about the Ramos' components and how they aren't supposed to create something that works so well, I can't remember where it was, though. Maybe someone has read it, too, and they can point me in the right direction? Thanx in advance.

Until then I'll try to come up with some model of the inner workings of the Ramos when I'm not just headed for work :)

 

Cheers,

Anton