The ingredients are simple enough: gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup.
Then there's several minutes worth of vigorous shaking to emulsify the egg topping into a thick velvety froth. When it was first introduced in New Orleans in the early 1900s, a line of shaker boys was often used to create one fizz, because shaking one up is a workout.
For this Ramos Gin Fizz Shake Party
hosted by Rumble
and Seersucker Gin
, 10 female bartenders (Denise De Glopper, Elisabeth Forsythe, Karah Carmack, Rachael Mong, Tristyn Renee, Natalie Ledesma, Vanessa Vara, Zulcoralis Rodriguez, Isabella Morlet, Rachel Rainwater, and Sky Tschirhart) will shake up fizzes on Monday, October 15 at 6 p.m. with all proceeds and tips going to Susan G. Komen and to help cover funeral expenses for Cesar Guzman, a Chicago bartender who was part of the San Antonio Cocktail Conference's Team Taco.
Fizzes, traditional and frozen, will be available at $15, and Seersucker gin and tonics, and lemonade or limeade rickeys will be available for $8.
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