The foundation for this cocktail is a drink that debuted in New Orleans called the Ramos Gin Fizz. Created by a guy named Henry C. Ramos in 1888, the original instructions dictated that it be shaken for a total of 12 minutes, requiring a bit of a bartender relay. We’ve modified the recipe and the shaking method (Hello blender!) to make this easier for all you hostesses out there! Trust us – this Easter Lily cocktail is known for its deliciousness and its ability to kick-start many a brunch celebration, so plan to greet each of your guests with an Easter Lily as they arrive ~ the perfect set up for a beautiful day.
TOOLS :: Blender
GLASS :: Highball or Wine Goblet ~ your choice
EXTRAS :: Fresh ground nutmeg for garnish
SERVINGS :: 2 cocktails
- 4 oz. gin
- 1 oz simple syrup (1:1)
- 1/2 oz. fresh lemon juice
- 1/2 oz. fresh lime juice
- 1 fresh egg white
- 2 oz. heavy cream
- 1 tsp Orange Flower Water
- 1 oz. club soda, chilled
Combine the first 7 ingredients in a blender without ice and blend on low to combine for 1 minute. Add 1 cup of ice to liquid ingredients and blend on medium-high for at least 2 minutes. Pour into a glass, top with club soda and stir. Garnish with ground nutmeg.
Check out more Easter brunch cocktails (and even some mocktails) here!