The original Ramos Gin Fizz is an iconic cocktail born from shaking sugar, dry gin, lemon juice, lime juice and an egg white for an extended amount of time, giving the drink its unique texture and flavor. This recipe builds on that classic by using lavender and butterfly pea infused gin, giving it a soft floral flavor and a gorgeous light purple coloring. Infusing the gin is easy — just place a large pinch of dried or fresh lavender buds and 2 butterfly pea flower leaves into a tea bag and submerge in your favorite gin for 24-48 hours. The gin will be enriched with lavender and take on a clear purple hue. Then you’re ready to get shaking!

Ingredients:

  • 2 oz. Lavender & Butterfly Pea Infused London Dry Gin
  • ¾ oz. Lemon Juice 
  • ¾ oz. Homemade Grenadine
  • 1 oz. Heavy Cream
  • 1 Egg white
  • Club Soda
  • Dried or Fresh Lavender (for garnish)

Tools You’ll Need:

Shaking Tins

Jigger

Hawthorne Strainer

Cone Strainer

Preparation Steps:

  1. Combine ingredients (except club soda) in a shaker and dry shake (without ice) for 2 minutes. 
  2. Add ice and shake again for another 2 minutes. 
  3. Using a Hawthorne strainer and cone strainer, double strain into a highball glass. 
  4. Top with club soda and add a straw. 
  5. Garnish with lavender.