Uses for orange flower water and orange bitters? - Tiki Drinks and Food

T TikiGoddess Tiki Socialite Penna Joined: Nov 06, 2002 Posts: 471	T TikiGoddess Posted posted on Fri, Nov 20, 2009 7:06 PM On 2009-11-20 17:49, PiPhiRho wrote: The egg white greatly improves a Ramos Gin Fizz. Use the pasteurized liquid egg white that you can get at pretty much any supermarket. It comes in a little carton that look like a milk carton. Use a blender to make the ramos. I have never had a problem getting the sugar to disolve using a blender. If you still have a problem then it is the cornstarch in the confectioners sugar that is the problem. You could try using superfine sugar instead. Thanks! I did not use a blender, my recipe said shaker, which was a bad idea. I will try the Ramos in a blender w/ the egg white. You know, this leads me to another cocktail mixing question, my Trader Vics' bartender's guide mentions "bar sugar" frequently, what is that? I dont want to use the wrong kind. Thanks in advance for an answer!

On 2009-11-20 17:49, PiPhiRho wrote:
The egg white greatly improves a Ramos Gin Fizz. Use the pasteurized liquid egg white that you can get at pretty much any supermarket. It comes in a little carton that look like a milk carton. Use a blender to make the ramos. I have never had a problem getting the sugar to disolve using a blender. If you still have a problem then it is the cornstarch in the confectioners sugar that is the problem. You could try using superfine sugar instead.

Thanks! I did not use a blender, my recipe said shaker, which was a bad idea. I will try the Ramos in a blender w/ the egg white. You know, this leads me to another cocktail mixing question, my Trader Vics' bartender's guide mentions "bar sugar" frequently, what is that? I dont want to use the wrong kind. Thanks in advance for an answer!

Post #494916 by TikiGoddess on Fri, Nov 20, 2009 7:06 PM