tag:blogger.com,1999:blog-1965116487339433883.post2064708470978111339..comments2023-06-19T06:02:49.392-07:00Comments on Three Sweet Ounces: [Cocktail Log] The Ramos Gin FizzLisaBithttp://www.blogger.com/profile/03149700122818729999noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1965116487339433883.post-27219884675469510952010-11-27T08:31:53.670-08:002010-11-27T08:31:53.670-08:00Hmm. The foam is a lot like meringue, so I'm b...Hmm. The foam is a lot like meringue, so I'm betting that things that help make that would also help here. So, let the whites get to room temp and then beat with a touch of the lemon juice.Seanhttps://www.blogger.com/profile/07232815242412362722noreply@blogger.comtag:blogger.com,1999:blog-1965116487339433883.post-35444138566611703812010-11-23T07:10:59.256-08:002010-11-23T07:10:59.256-08:00Remember how I saw the bar tender at N&T strai...Remember how I saw the bar tender at N&T straining something for your drink? I'm wondering if he shook it all up then poured the drink into your glass through fine mesh, letting all the heavy liquid fall through, then scooping the remaining foam into the top of the drink. Might account for the difference in foam weight.LisaBithttps://www.blogger.com/profile/03149700122818729999noreply@blogger.com