Black Cherry Ramos
February is National Cherry Month, a celebration of the beloved fruit’s rich history and cultural significance.
The month was chosen partly because of its connection to George Washington and the legendary cherry tree story, as well as the timing of National Cherry Pie Day on February 20. While fresh cherries aren’t in season in most places, it’s a great time to enjoy preserved, frozen, or cocktail-friendly varieties. What better way to embrace the occasion than with a cherry-infused cocktail?
The Ramos Gin Fizz, created in 1888 by Henry Charles “Carl” Ramos at New Orleans’ Imperial Cabinet Saloon, is a challenging yet rewarding drink to master. Mixologist Toby Abou-Ganim’s Black Cherry Ramos puts a fresh twist on the classic, infusing it with floral cherry and zesty lime notes.
Black Cherry Ramos
by Toby Abou-Ganim – Mixologist / @mdrnmixologist
Ingredients
2 oz. Bombay Sapphire Gin
½ oz. The Perfect Purée Cherry Puree, thawed
3 drops Orange Flower Water
1 small Egg White
1 oz. Simple Syrup
1 oz. Freshly Squeezed Lemon Juice
1/2 oz. Freshly Squeezed Lime Juice
1 oz. Cream
Splash of Chilled Soda Water
Preparation
Combine all ingredients except soda water into a mixing glass with ice.
Shake with a Boston Shaker.
Pour and strain into a glass with fresh ice.
Top with chilled soda water and serve.
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