My granddad’s signature cocktail was the Ramos Gin Fizz. I remembered him always using a blender - took me awhile to realize that he would make an entire pitcher at a time and just let the blender whip the merengue. When I tried it, it worked perfectly the first time!
I made this for my wife a few months ago, did the whole thing and actually got it to stand up and she was like “oh that looks pretty nice” and then took a sip and said she didn’t like it 😑😑😑😑😑😑😑😑😑😑😑😑😑😑😑
0:56 This is what I find awesome. You didn't ignore it, you went around and learned it; then showed us an improved version. I need to start doing it in my career as well.
I didn't have heavy cream but really wanted a ramos gin fizz. I replaced the cream, simple syrup, and vanilla for..... vanilla ice cream I had in my fridge. Its just so much easier to shake, and way better head thanks to the additional emulsifiers commercial ice cream has. Sure not traditional, but in a pinch it works, also different ice cream flavors open a whole world of exploration.
😄 That was a fun bit at the end. One of these days someone is going to science the crap out of the Ramos and figure out the absolute ideal best way to do it, hopefully without as much crazy effort. Sort of like what Camper English did for clear ice.
Nice tie in with Cara's collaboration video. The freezing technique is a great new take on the cocktail. I'm sure it saves you from shaking until your arms go numb. I definitely agree with Cara's advice of making the one who ordered take a turn shaking and work for their Ramos.
I took some advice from your White Russian video and I added a spring from a Hawthorne strainer into the tin when I dry shook it. The foam came out super frothy. Very nice!
Great job as always. I also like Erik Lorincz' technique where he omits the dry shake, and shakes the drink with ice for about 15 seconds. According to him, the technique is to pour the soda and the drink in one combined stream.
Was expecting to see this when I saw your setup out for Cara’s video... it’s cool to see it improve over the old video. Please show us your prairie oyster! That is something funky to try with the poor yolks we toss so often tending our homebars.
Love the collab you did with Cara and the other cocktail youtubers on this drink. This looks awesome with that foam this time around. Getting close to that 200K! Lets get it!
Great video Leandro! ...this is one of those cocktails, every time I make it, I'm so proud of myself because it takes a long time! But then I try it and I'm always disappointed! LOL.. I just don't like this drink, but I keep hoping that the next time, I'll like it! haha
Leandro, Great job. My arms just about fall of with this. This is a great little trick to make it easier. Your almost at 200K, what are you doing to celebrate?
@@chickrepelant will surely check her out. There's a lot more channels out there which are great - Truffle On The Rocks, Cocktail Chemistry, the list goes on, but these 4 are what got me into it.
Granted, he'd make about four at a time in a blender, then freeze them for a few minutes before adding the soda and freezing, but my uncle used to treat us to these every Christmas growing up. If I hadn't quite drinking these, Bloody Marys and Brandy Alexanders all on deck.
Ramos gin fizz is always a challenge. I just did a vegan variation on my channel and there was a lot of trial and error involved. The chilled glass is a great tip! I’ll have to do that next time!
Could you possibly make a video doing 3 or 5 different Cocktails including Empress 1908 Gin? I really want to see you use it’s Color changing ability to it’s fullest!!
As a bartender I have many problems with this technique hahaha even though it looks great and it works I cant help but cringe that he put it in the freezer and put the soda water in first haha
I know this video is a bit old but I have the answer for you. You can make this with the column in minutes like almost any egg white drink. You need to dry shake and shake with ice BEFORE you add the GIN. Then add gin and give a shake to combine. I learned this by accident making a friend a "non-alcoholic" gin fizz. The foam was so much more than when I made regular gin fizz. I just tried with this recipe. Only thing was I didn't seem to get enough out of it to fill the collins glass so it took too much seltzer to raise above the top of the glass. But I got an awesome column. Edit to add that I did shake with ice and the cream and foam was stuck to the ice and that's why I had minimum volume. Maybe shake with 1 ice cube.
I use the method I saw on a video that Erik Lorincz does. Shake in a cobbler for 20 seconds and pour into the glass with the soda making it into a single stream. Gives the same result but in about 30 seconds
Try using a blender ball or the spring from the Hawthorne shaker to shake everything. Keep the soda in the fridge until the last minute. The shake and keeping everything super cold is key to that rising foam
I've subbed the orange flower blossom with licorice bitters as a test and it's weird but a good weird. The strong licorice scent mixed with the lemon lime adds a different layer of depth when sipping.
For the RGF, you don't really need to put it in the freezer for that long. It only needs to be in there (if at all, I've definitely made RGFs without putting the drink into the freezer) until it is cold enough so that when you tilt the glass at an angle, the foam stays put. (Passing the "tilt test" is a sign that it's ready to lift.) Also, instead of removing the straw/bar spoon and pouring the soda into the hole, I usually leave it in. I pour the soda first into an OXO measuring cup "jigger" (the one with a beak) then pour the soda against the straw, using it to "guide" the soda water safely to the bottom of the glass, which helps lift the RGF up more evenly.
Love the video. Would love to see one where you utilize common left overs from making your dinks. Like a follow up on the egg yolk prairie oyster. Or what you can do with the chickpeas after draining the aquafaba.
The Ramos Gin fizz, the love hate cocktail with bartenders and cocktail enthusiasts. So good you want one, but takes so much work that you don't want to make them often.
Try it with a blender ball or the spring from the hawthorn in your shake. Helps tremendously. Blender ball saves you from having to untangle the Hawthorne after.👍
I have an attachment for my reciprocating saw I use to shake my rattle cans when I want to paint. I wonder if I can rig my Boston Shaker into it 🤔😂. Last night was an Absinthe night for me....got tired of shaking all those Flip Side cocktails tho damn those are good! I want to try this but that shaking...I dunno
I recently learned how to make a Ramos Gin Fizz using a Hamilton Beach, after hearing about a high volume bar where that's the only way they do it. The results were pretty good, but now I have to try the freezer technique in this video so I can do a really great one. The only downside is that, in terms of taste, the Ramos isn't my favorite cocktail. Personally, I prefer a Tom Collins (or a regular Gin Fizz), which is also easier to make. But that's about the Ramos recipe and not the technique in this video.
Some advice I could give. keep ALL the soda for the very end, after shaking and pouring into the glas, let it stand for 2 minutes (freezer or room temp) and then add the Soda to build that foam crown
Try out what I call my Tiki Sizzurp. Adds hella complexity to simple drinks... 12oz water simmered w/ 9 inches of cinnamon sticks, dissolve in 12oz coconut sugar, 12oz cane sugar, 4 drops orange blossom water, 1/2oz real vanilla extract, pinch of nutmeg and salt. Here’s a cocktail recipe: 1oz 151 Rum (I used Lemonheart) 1oz Coconut Rum (I used Blue Chair) 1oz Lime Juice .5oz Tiki Sizzurp .5oz Tamarind juice or Pineapple juice -pour over crushed ice -top w/ club soda and more ice
200k !?!? that's gotta be a Malort celebration somehow, And dropping the Nutmeg, a slappy pants, crushypoo, saying "Nice" 12 times, tins needing 3 palm strikes, reference to Coles, and marius being right about something.
I’m the same way you whip heavy cream with the spring from a Hawthorne strainer, could you throw the spring in the shaker? Or would it do something weird to the egg white?
Here’s how I make mine. 3oz gin, 1 oz simple syrup, 1 oz heavy cream, 1/2 oz lemon juice, 1/2 oz lime juice. Egg white and cold soda water (I use la croix flavorless, but you can use a lemon or lime flavor as well). Add a good sized single clear cube in your tin. Add your ingredients except for the egg white. Shake this for a good 30 seconds. Strain into a pint glass. Place the pint into the freezer. Separate your egg white into your tin, throw in a small whisk ball, and add your pint glass ingredients from the freezer. Shake for a good 45-60 seconds. Feel free to take a break in between these shakes. No need to rush. You’ll know it is good and ready when the top is ready to pop off. Take your highball glass out of the freezer and pour in your ingredients. Make sure to catch the whisk ball. Now put this glass back in the freezer. At this point rinse/wash off all of your utensils: tin, strainer, whisk ball, jigger and your pint glass. I like to rinse my cubes and throw them back in the freezer as well. Your drink only needs to sit for a few minutes. 10 is a bit excessive. Get your glass out of the freezer along with your cold soda water. I pour my soda water into a small glass with a pouring spout on the rim. Picture a miniature measuring glass. You want to pour your soda water into the middle of the foam. You want to maintain a calm, steady, and focused stream. Pour slowly as the foam rises above the rim of your glass. It should be nice and thick. It will rise at least 1/2”-1” high depending on how much soda water you add. Now drop your glass or metal straw in the middle of the foam. I always like to drop a drop of orange blossom water down the straw then 3 or 4 around the foam. Now enjoy your drink. For a pic of mine checkout my ig: jonotis , I’m not selling anything or trying to advertise. Just a weekend cocktail enthusiast.
I never had to do that trick to get the cylindrical froth lol. 🤷🏻♂️ Also, what happened to shaking with ice for dilution after your dry shake? Did you compensate by adding more soda?
I recently made a drink by necessity that turned out great :is just a shiraz (dry red wine) fizz in which I put 3 Oz wine, syrup and lemon with egg white and top of soda. What do you think about it? When I tasted it I felt it missed something strong like absinthe or something like that
I know I am not the guy you are asking and I do hope he gets to you, but I will say this and feel free to disregard. I do not know your exact proportions but that does need something more stiff: it seems unproportioned. That has too much volume for wine to pack much of a punch. Which means either drop the wine amount then add something with more cutting capacity like higher ABV than 15% and dropping because of all the other additions. It is right up the line of a new york whiskey sour with more length (club soda). You need something with some extra “umph” in there and that can really be your preference but there are better choices than some. I use gin with ports and sherries often to balance cocktails. Dry reds tend to pair well with whiskeys. Sounds like a fun project however. Keep playing with it and you will find something.
Nice technique and an impressive looking Ramos - will have to add this link to the ‘flex’ section! Thanks from down under ☺️
Dawwwwwww
Adding the piece for "Beind the Bar" collaboration is genius. Thank you for keeping our spirits high with such a high quality entertainment.
My granddad’s signature cocktail was the Ramos Gin Fizz. I remembered him always using a blender - took me awhile to realize that he would make an entire pitcher at a time and just let the blender whip the merengue. When I tried it, it worked perfectly the first time!
I made this for my wife a few months ago, did the whole thing and actually got it to stand up and she was like “oh that looks pretty nice” and then took a sip and said she didn’t like it 😑😑😑😑😑😑😑😑😑😑😑😑😑😑😑
awww
How can someone not like this drink?!!
Two weeks have gone by...are you still married? :-D
Try maple syrup!
0:56 This is what I find awesome. You didn't ignore it, you went around and learned it; then showed us an improved version. I need to start doing it in my career as well.
Not going to lie, I was waiting for all the other big UA-cam bartenders to come in and help you shake that bad boy 😂😂😂😂. Great vid bro.
I love how Steve tossed it from "down under"
you better run, you better take cover
I approve of this cocktail.
Now that's what I called self improving!
I love how you did a redo video to show what you learned and worked it into the colab video from Cara! Looking forward to making this myself soon!
I didn't have heavy cream but really wanted a ramos gin fizz. I replaced the cream, simple syrup, and vanilla for..... vanilla ice cream I had in my fridge. Its just so much easier to shake, and way better head thanks to the additional emulsifiers commercial ice cream has. Sure not traditional, but in a pinch it works, also different ice cream flavors open a whole world of exploration.
6:17 “Thanks Steve.” Well said
Oh yeah, that is gorgeous looking drink. Thank you for the great tips to create and maintain the signature foam head of the drink. Cheers!
I'm loving the Ramos Gin Fizz pass around
yes. advances silliness. I approve.
Irs good you showed, beefeater likes to be garnished with lemon so both works very well
😄 That was a fun bit at the end. One of these days someone is going to science the crap out of the Ramos and figure out the absolute ideal best way to do it, hopefully without as much crazy effort. Sort of like what Camper English did for clear ice.
Nice tie in with Cara's collaboration video. The freezing technique is a great new take on the cocktail. I'm sure it saves you from shaking until your arms go numb. I definitely agree with Cara's advice of making the one who ordered take a turn shaking and work for their Ramos.
Best video by this channel yet! Love it
I took some advice from your White Russian video and I added a spring from a Hawthorne strainer into the tin when I dry shook it. The foam came out super frothy. Very nice!
I think I’ll attempt one of these with my stand mixer.
That collab is so badass glad to see it here too
199k subs! How do we celebrate 200k?
Great collab with the other big dawgs btw. 🥃
MALORT SHOTS
Great job as always. I also like Erik Lorincz' technique where he omits the dry shake, and shakes the drink with ice for about 15 seconds. According to him, the technique is to pour the soda and the drink in one combined stream.
Was expecting to see this when I saw your setup out for Cara’s video... it’s cool to see it improve over the old video. Please show us your prairie oyster! That is something funky to try with the poor yolks we toss so often tending our homebars.
I make hollandaise sauce with it for eggs Benedict the next morning...and a Bloody Mary!
Or go the dessert route and make Zabaione.
Love the seamless transition into the collab! I work in 2 izakayas so I don't have to make drinks like this. Awesome video!
Nice as usual and lovely shaker throwing
Another great video. Thank you!
Very clever my friend 🙂 ! Looking forward to making this.
Love the collab you did with Cara and the other cocktail youtubers on this drink. This looks awesome with that foam this time around. Getting close to that 200K! Lets get it!
All time favorite drink.
That was very nice end gag.
Great video Leandro! ...this is one of those cocktails, every time I make it, I'm so proud of myself because it takes a long time! But then I try it and I'm always disappointed! LOL.. I just don't like this drink, but I keep hoping that the next time, I'll like it! haha
Leandro, Great job. My arms just about fall of with this. This is a great little trick to make it easier. Your almost at 200K, what are you doing to celebrate?
Don’t know yet...remains to be seen.
Steve, Leandro, Vlad and Greg. The 4 go tos.
CARA!!! she's amazing!
@@chickrepelant will surely check her out. There's a lot more channels out there which are great - Truffle On The Rocks, Cocktail Chemistry, the list goes on, but these 4 are what got me into it.
Granted, he'd make about four at a time in a blender, then freeze them for a few minutes before adding the soda and freezing, but my uncle used to treat us to these every Christmas growing up. If I hadn't quite drinking these, Bloody Marys and Brandy Alexanders all on deck.
Cool cocktail!
Ramos gin fizz is always a challenge. I just did a vegan variation on my channel and there was a lot of trial and error involved. The chilled glass is a great tip! I’ll have to do that next time!
Could you possibly make a video doing 3 or 5 different Cocktails including Empress 1908 Gin? I really want to see you use it’s Color changing ability to it’s fullest!!
As a bartender I have many problems with this technique hahaha even though it looks great and it works I cant help but cringe that he put it in the freezer and put the soda water in first haha
Really great looking Ramos. Since I can’t fit a Colins Glass in my freezer I stick to the technique by Erik Lorincz which always works for me.
I know this video is a bit old but I have the answer for you. You can make this with the column in minutes like almost any egg white drink. You need to dry shake and shake with ice BEFORE you add the GIN. Then add gin and give a shake to combine. I learned this by accident making a friend a "non-alcoholic" gin fizz. The foam was so much more than when I made regular gin fizz. I just tried with this recipe. Only thing was I didn't seem to get enough out of it to fill the collins glass so it took too much seltzer to raise above the top of the glass. But I got an awesome column. Edit to add that I did shake with ice and the cream and foam was stuck to the ice and that's why I had minimum volume. Maybe shake with 1 ice cube.
2:42 This is why we LOVE you, Leandro
Behind the bar universe...
Hahah awesome video! Loved it
I found out i get a much nicer foam faster and easier if I dry shake it with the spring from a hawthorne strainer
That’s a great tip! We used to have blender balls to use and it helped too.
we use that trick too a lot when we do heavy cream for drinks like our brandy Alexander and White Russian.
Just be careful not to over shake it.
Nice! I'll try this one!
I use the method I saw on a video that Erik Lorincz does. Shake in a cobbler for 20 seconds and pour into the glass with the soda making it into a single stream. Gives the same result but in about 30 seconds
I love this drink! Mine fall flat, but I drink them anyway because they're so scrumptious!
Try using a blender ball or the spring from the Hawthorne shaker to shake everything. Keep the soda in the fridge until the last minute. The shake and keeping everything super cold is key to that rising foam
The colaboration was very funny. Salud🍻
I've subbed the orange flower blossom with licorice bitters as a test and it's weird but a good weird. The strong licorice scent mixed with the lemon lime adds a different layer of depth when sipping.
Good flavor. Greetings from Tx
Wow
For the RGF, you don't really need to put it in the freezer for that long. It only needs to be in there (if at all, I've definitely made RGFs without putting the drink into the freezer) until it is cold enough so that when you tilt the glass at an angle, the foam stays put. (Passing the "tilt test" is a sign that it's ready to lift.) Also, instead of removing the straw/bar spoon and pouring the soda into the hole, I usually leave it in. I pour the soda first into an OXO measuring cup "jigger" (the one with a beak) then pour the soda against the straw, using it to "guide" the soda water safely to the bottom of the glass, which helps lift the RGF up more evenly.
ha ah Steve the bartender smile hahahah
Love the video. Would love to see one where you utilize common left overs from making your dinks. Like a follow up on the egg yolk prairie oyster. Or what you can do with the chickpeas after draining the aquafaba.
I did that in the breakfast bell episode but yeah expanding on this would be a great ep
The Ramos Gin fizz, the love hate cocktail with bartenders and cocktail enthusiasts. So good you want one, but takes so much work that you don't want to make them often.
there's gin! i'm here for it!
This curdled HARD when I tried it. I think I like the single cube shaken until fully melted technique more tbh
Genius 👍
Tried it... didn’t shake enough... will trie again!!
Try it with a blender ball or the spring from the hawthorn in your shake. Helps tremendously. Blender ball saves you from having to untangle the Hawthorne after.👍
I have an attachment for my reciprocating saw I use to shake my rattle cans when I want to paint. I wonder if I can rig my Boston Shaker into it 🤔😂. Last night was an Absinthe night for me....got tired of shaking all those Flip Side cocktails tho damn those are good! I want to try this but that shaking...I dunno
I recently learned how to make a Ramos Gin Fizz using a Hamilton Beach, after hearing about a high volume bar where that's the only way they do it. The results were pretty good, but now I have to try the freezer technique in this video so I can do a really great one. The only downside is that, in terms of taste, the Ramos isn't my favorite cocktail. Personally, I prefer a Tom Collins (or a regular Gin Fizz), which is also easier to make. But that's about the Ramos recipe and not the technique in this video.
10/10 Spongebob transition card 🙌🏻
Some advice I could give.
keep ALL the soda for the very end, after shaking and pouring into the glas, let it stand for 2 minutes (freezer or room temp) and then add the Soda to build that foam crown
Back to the normal backdrop!
lol yes, it was a video we shot before we finished the new :)
So freaking pretty. Also first time I’ve noticed those shaker tins. Also new? I like em
Awesome, love it, we don't think we could make it, could you help us out with ours 🤣🤣🤣
I still have not tried this cocktail yet. I just need to try because why not.
It's a gin creamsicle and so freakin tasty, prepare for a workout though.
@@flussvap6514 I love Creamsicle. So I am going to do this.
Try out what I call my Tiki Sizzurp. Adds hella complexity to simple drinks...
12oz water simmered w/ 9 inches of cinnamon sticks,
dissolve in 12oz coconut sugar, 12oz cane sugar, 4 drops orange blossom water, 1/2oz real vanilla extract, pinch of nutmeg and salt.
Here’s a cocktail recipe:
1oz 151 Rum (I used Lemonheart)
1oz Coconut Rum (I used Blue Chair)
1oz Lime Juice
.5oz Tiki Sizzurp
.5oz Tamarind juice or Pineapple juice
-pour over crushed ice
-top w/ club soda and more ice
Wouldn't it make life easier, if you'd put the coil of your strainer into the shaker tin to shorten the shaking process?
200k !?!?
that's gotta be a Malort celebration somehow, And dropping the Nutmeg, a slappy pants, crushypoo, saying "Nice" 12 times, tins needing 3 palm strikes, reference to Coles, and marius being right about something.
LOL 😂
I tried the strainer spring tip, the foam was way easier to get.
Works great, but I like using a blender ball. Gives you great result without having the untangle the spring after.
How does everyone feel about other workhorse gins since Beefeater brought down their proof?
Aaah, what would we do without our lovely australians
Who the hell can wait ten minutes to drink a Ramos Gin Fizz? I make, I see, I drink. It's too delicious to do otherwise.
I’m the same way you whip heavy cream with the spring from a Hawthorne strainer, could you throw the spring in the shaker? Or would it do something weird to the egg white?
Here’s how I make mine. 3oz gin, 1 oz simple syrup, 1 oz heavy cream, 1/2 oz lemon juice, 1/2 oz lime juice. Egg white and cold soda water (I use la croix flavorless, but you can use a lemon or lime flavor as well).
Add a good sized single clear cube in your tin. Add your ingredients except for the egg white. Shake this for a good 30 seconds. Strain into a pint glass. Place the pint into the freezer.
Separate your egg white into your tin, throw in a small whisk ball, and add your pint glass ingredients from the freezer. Shake for a good 45-60 seconds. Feel free to take a break in between these shakes. No need to rush. You’ll know it is good and ready when the top is ready to pop off.
Take your highball glass out of the freezer and pour in your ingredients. Make sure to catch the whisk ball. Now put this glass back in the freezer. At this point rinse/wash off all of your utensils: tin, strainer, whisk ball, jigger and your pint glass. I like to rinse my cubes and throw them back in the freezer as well. Your drink only needs to sit for a few minutes. 10 is a bit excessive.
Get your glass out of the freezer along with your cold soda water. I pour my soda water into a small glass with a pouring spout on the rim. Picture a miniature measuring glass. You want to pour your soda water into the middle of the foam. You want to maintain a calm, steady, and focused stream. Pour slowly as the foam rises above the rim of your glass. It should be nice and thick. It will rise at least 1/2”-1” high depending on how much soda water you add. Now drop your glass or metal straw in the middle of the foam. I always like to drop a drop of orange blossom water down the straw then 3 or 4 around the foam.
Now enjoy your drink. For a pic of mine checkout my ig: jonotis , I’m not selling anything or trying to advertise. Just a weekend cocktail enthusiast.
Does this purposely call for a club soda, or seltzer? There are obvious differences, so I'm curious about the flavor impact
What’s your preferred brand of orange flower water?
Get a milk frother to replace the dry shaking. It’s much faster and better consistency. Pick one up on Amazon for $12-15. You can thank me later!
Do we have a substitute for orange water? I read somewhere that we can use some orange zest while shaking.
I swear you'd need a paint shaker at the bar for these.
just gotta put it in a paint shaker haha
Would a Ramos Gin Fizz work well as blender cocktail? Considering all the shaking required, I wonder how it would compare to a shaken version
Yep. One of the many techniques people employ to get that good foam is a blender :)
I never had to do that trick to get the cylindrical froth lol. 🤷🏻♂️ Also, what happened to shaking with ice for dilution after your dry shake? Did you compensate by adding more soda?
Looks cool but, if you don't shake with ice the dilution will be off... Right?
Well no, because I’m diluting with a little more soda water.
Only a dry shake?
It’s a new way. Only taking dilution from the soda water and chill from the freezer.
Worked very well!
I just realized that, i thought it was edited out! but the 10 mins in the freezer and added soda water makes sense. pretty cool!
I could have sworn we did a ramos redux already...
And it was this same method. I gave it a shot and it worked like a charm!
This was delicious but a pain to make.
dam i actually lol'd a few times
Could not the Hamilton Beach drink whipper thingy do the work for you ??
Yes. It would definitely work
I was totally supposed to call you today and now I'm watching this video. My bad. (sad face)
There’s always tomorrow...
I'm trying to find the video in wich you made a Ramos Gin Fizz with the milk frother
That’s on our other channel Barfly Freepour in the episode where I test out the milk frother for a Ramos
@@TheEducatedBarfly thanx. Found it
Would it be fine to replace the orange flower water by orange bitter?
No vanilla extract?
Is it possible to use aquafaba for the chicken scared?
When selling this at a bar, would this be in the same price range as regular cocktails?
Yes. Where I work at least.
I recently made a drink by necessity that turned out great :is just a shiraz (dry red wine) fizz in which I put 3 Oz wine, syrup and lemon with egg white and top of soda. What do you think about it? When I tasted it I felt it missed something strong like absinthe or something like that
I know I am not the guy you are asking and I do hope he gets to you, but I will say this and feel free to disregard. I do not know your exact proportions but that does need something more stiff: it seems unproportioned. That has too much volume for wine to pack much of a punch. Which means either drop the wine amount then add something with more cutting capacity like higher ABV than 15% and dropping because of all the other additions. It is right up the line of a new york whiskey sour with more length (club soda). You need something with some extra “umph” in there and that can really be your preference but there are better choices than some. I use gin with ports and sherries often to balance cocktails. Dry reds tend to pair well with whiskeys. Sounds like a fun project however. Keep playing with it and you will find something.
wait so just a dry shake and no shake w ice?
Yep. Tried a new technique where the drink gets the chill from the freezer and dilution from the soda and a dry shake to incorporate