Ramos Gin Fizz Slush

Method

1. 1

   Combine the base

   Add the gin, lime juice, lemon juice, simple syrup, cream, egg white, orange flower water, vanilla extract, soda water, and water to a large pitcher or batching container.

2. 2

   Blend until smooth

   Whisk well or briefly blend the mixture so the cream and egg white are fully incorporated with the citrus and syrup.

3. 3

   Freeze in the machine

   Pour the chilled mixture into the slush machine and run until thick, icy, and pourable, about 45 minutes.

4. 4

   Serve cold

   Dispense into chilled glasses and serve right away while the texture is creamy and lifted.

Tips

• Chill the gin, citrus juices, cream, soda water, and water before mixing so the batch freezes faster and keeps a smoother texture.
• Whisk or blend the egg white into the liquids thoroughly before adding the batch to the machine for an even, creamy finish.
• Use pasteurized egg white if serving a crowd or preparing the batch ahead.
• Stir the finished drink gently before serving if the creamy foam settles during holding.