( CC not finalized ) >> Today's episode is brought to you by Hullo Pillow.
>> Head on over to hullopillow.com/rogue.
Get up to $2O off per pillow,
and the best part is,
sleep on it totally risk-free.
You're going to love it.
>> You will.
[static buzzes]
>> What do you think of gin?
>> Oh, it's an old man drink that tastes like pine needles.
Not a fan.
>> Nothing about what you said sounds
anything less than awesome.
>> All right, but I'm not drinkin' it.
>> [laughs] Fine, then we need an official taster
of the Gin Fizz.
Anyone in all of-
Oh my goodness, it's Griffon Ramsey!
>> Griffon Ramsey! >> Hi!
Sounds like you need some help.
>> All right, we're back at Parker Jazz Club
with our favorite bar tender, Trever Fehrenbach.
>> How you doing?
>> And special guest, Griffon Ramsey.
>> Hey.
>> So, Trever, we are going to be making a Gin Fizz today.
>> Not only are we making a Gin Fizz,
we're going to be making the Ramos Gin Fizz,
which is the most famous of the Gin Fizzes.
>> What's funny is, I heard that, I'm like,
"The heck is that?"
And then I hear the words "the most famous of"
and I'm like,
"I really don't know anything about a Gin Fizz!"
>> A Gin Fizz is simply a drink that is combined
with gin, which you love, a little bit of lemon juice,
an egg white, and that's about it.
>> And what's special about the Vamos?
>> The Ramos Gin Fizz.
So, as Jason's favorite word has been
over The Modern Rogue cocktail videos,
apocryphal. >> Apocryphal.
>> We have an apocryphal, but mainly true, story
behind this drink.
Henry Ramos, who was a preacher and bartender,
owned a bar in New Orleans,
and in 1888, he introduced this drink to us.
The apocryphal part of this comes
from how long it took to make the drink,
which could take up to 32 minutes.
He was a bartender and a preacher,
so he wanted to make sure that
people were not leaving his bar drunk.
>> Okay, what's funny is, I would love to believe like,
they're going to show up, they're going to order,
and like really work it on.
It's going to be there any minute.
>> It'll be great! You're going to love it!
>> And eventually people just give up and he's like,
"Man, that was like 90 minutes sober. Well done."
>> The drink would take so long because
he would just pass it down.
Now, when you look in the history books,
it will say a line of bartenders.
It was more like children
who were paid dollar per shake,
and it would go down a train of 20 kids
who would shake for a minute each,
and then it would take that long to get the drink,
and by that time, they'd probably sobered up a little bit.
>> What, some sort of bartending sweatshop?
>> I was about to say.
It sounds like child labor laws are a thing.
>> So how do we make it?
>> So the hardest part about making a Ramos Gin Fizz
really is the egg.
Anytime you put an egg in a drink,
I get nervous that I'm going to get salmonella.
>> I get nervous that
a chicken's going to come out of the drink,
and then I'm going to have to eat a chicken.
>> The gin keeps it clean though.
>> That is true. >> That curious thing.
>> Is that science?
[Griffon laughs]
>> Science adjacent. >> It's good enough for me.
>> Science adjacent.
>> The ratio is really easy.
>> We're going to be doing an ounce of everything,
except for the gin, which will be two ounces.
>> JASON: Okay.
So an ounce of simple syrup, along with one egg white.
>> BRIAN: That's just sugar dissolved in water.
>> Yeah, and this is just one to one,
which is just one part sugar, one part water.
And then we're going to do one ounce of lemon juice,
one ounce of heavy whipping cream.
>> I didn't know there was cream in this.
>> And this recipe often calls for orange blossom water.
It can be hard to find at times,
depending on where you live,
but for a substitute,
you can just grate an orange a few times over the drink,
and you're still going to get that oil and that effect.
>> To put in the zest in there? >> Yeah, absolutely.
>> BRIAN: Oh, not much at all.
>> No, no, you're getting the essential oils out of it,
just like a swath when you would do it over,
like the old-fashioned, same kind of difference.
The reason he would shake it for so long
is to get that really heavy foam on top.
It's a beautiful looking drink, especially in a tall glass.
It will be two ounces of gin.
Oh, and I do want to explain.
There are different types of gin.
You don't have to have pine needle gin.
>> What is this?
>> This is Benham's Gin, out of Sonoma, California.
How much juniper and pine needle do you get out of that?
>> I mean, it smells like hairspray.
[Brian, Trever and Griffon laugh]
>> That's what happens when you take the pine needles out.
>> That's right.
>> That does smell like hairspray.
>> Yeah, that's rave number five.
>> I'm getting more Paul Mitchell.
Visible changes.
>> With the younger drinking crowd,
they don't like juniper as much,
they don't like pine needle as much,
and you're starting to see gin such as Benham's
coming out that is less juniper forward,
more citrus forward.
>> We've got a lot of juniper around here.
You carve some of that, right?
>> Well, I used to run a teether,
which is like a cousin to the juniper,
but I am allergic to the mountain cedar, which is juniper,
and so I feel like this is revenge.
>> Yeah, get it back.
>> Now, to get a really good foam on this,
we're going to start with a dry shake.
I'm not going to add any ice to this,
it's just all the elements of the drink ready to go.
But this is Modern Rogue. >> BRIAN: Uh oh.
>> Should I stand back?
Is that what that means?
>> JASON: Reset the injury counter, that's what that means.
>> GRIFFON: Is that just giving it some more height?
What's happening?
>> Oh, got it.
So if I'm reading this right,
what you want is a very consistent blend of everything,
and the more gravity, and the more kinetic action there is,
with everything sloshing back and forth,
the more consistent it'll be, is that right?
>> Or you could just say you want more air in it, too.
>> Oh, shoot. Yeah, of course.
I did that for a goldfish once.
I shook up water in a bottle and poured it, like,
"Here's the oxygen, buddy!"
>> I thought you meant this was happening to the goldfish.
>> Oh, God.
[Jason, Trever and Griffon laugh]
>> How dare you.
>> So you want to shake this for about 20 to 30 seconds.
>> I really thought you were going to say minutes,
and I thought, "Well."
>> I could hire some orphans.
>> Ooh, you can already tell the foam's coming out here.
All right.
And now we're going to add ice to it, shake it again.
Cap this again.
Again, you're just going to put more air into it,
and you're going to break up the proteins in the drink.
>> Got it.
>> JASON: He learned that on the streets.
>> Funny thing is,
this thing is really not meant to shake in,
but it's funny.
It attracts a lot of looks
when I do it on a busy night.
>> So have you ever tried to shake it
for as long as he did, traditionally, like the 30 minutes?
>> Oh, hell no. I don't have that much time.
I get people mad at me for getting a Jack and Coke
to them six minutes later,
let alone something like this.
>> Well, you should really work
on getting that down to about three or four.
[Brian and Griffon laugh]
>> We're going to double strain this.
So this is the Hawthorne strainer,
along with a fine mesh strainer.
>> JASON: What are we straining out of it?
>> The ice chips. >> Oh, okay.
>> GRIFFON: Looks like a glass of milk.
>> TREVER: Mm-hmm.
>> JASON: That is not what I expected it to look like.
>> Well, we're not done yet, Jason.
[Griffon laughs]
>> This is the part where I realized
I've never even seen a Gin Fizz before.
[Jason, Trever and Griffon laugh]
>> This is where the fizz comes in.
You can use any carbonated water.
I'm using Austin's own Waterloo original,
which I really like.
And you're going to slowly...
Now, you don't want to pour it all in at once.
And if you tap it at the bottom, you'll stabilize it.
The science behind that, I don't know.
[Griffon laughs]
But, traditionally, you want a nice hockey puck
that sits at the top. >> GRIFFON: Ah, beautiful.
>> BRIAN: Oh, that's nice.
>> No garnish. >> GRIFFON: That's great.
>> Oh, and it just kind of clings to the edge there.
>> And you'll see, as it starts to kind of settle,
you'll have that nice collar of foam that sits on top.
>> BRIAN: So how do you properly drink this?
Do you take a moment and let the foam go down?
>> Yeah, it's almost like a Guinness beer.
You want to let it sit, get its collar on the top.
After it's set, then you're going to want to take a drink,
because it is still reacting with the soda water.
>> And I suppose, in alignment with the temperance message,
this is a great way to keep somebody
from getting too blitzed too fast,
as if they have to wait for the foam to go away.
>> Yet they've just pissed everyone else off in the bar,
because they ordered one,
and it took forever to get the other people's drinks out.
And as a rule of thumb, as we go back to etiquette,
don't order this on a Friday night.
[group laughs]
>> All right, so to recap.
We take the egg white, an ounce of simple syrup,
an ounce of lemon juice, an ounce of heavy whipped cream.
>> Robotic Voice: One dash of orange blossom water,
or grated orange.
>> Jason Voiceover: Two ounces of gin,
and the rest of the sparkling water.
>> TREVER: Mm-hmmm.
>> So I'm not getting much on the aromatics right here,
but I guess that's by design.
>> It's going to be more texture than anything
with the egg white.
>> It's like a "got fizz" ad.
>> JASON: Got fizz.
>> Yeah, I would've thought for sure
that it would feel heavy,
knowing that there's whipped cream and eggs in there,
but the gin really does kind of give it
a light, airy taste bouquet.
>> So it lives up to its name.
It feels really crisp. Fresh.
>> I wouldn't have expected that,
given how heavy the ingredients are,
but that's 100%.
I think a big part of it
is that experience of the club soda,
getting everything aerated and bubbly.
>> And, depending on what carbonated water you use,
it can have a huge effect on the drink.
If you use, say, something like sparkling mineral water,
it's going to change the entire complexity of that drink,
as opposed to just having club soda.
>> How did it land for you, Griffon?
>> It's good.
It's actually kind of almost, not floral,
but the lemon makes it kind of a flowery drink.
>> It does feel like a early summer,
late spring kind of drink, right?
>> Yeah, and maybe I can't taste the egg,
but it almost gives me this feeling that I can,
or that it's changing the flavor in some way.
>> But the egg, if I understand correctly,
is mainly there just to create the foam?
>> It creates the foam.
It also helps combine the drink a little bit better.
>> Well, and the drink itself has a texture there.
It has kind of a texture play between the foam
and then the liquid at the bottom.
>> No, that's good stuff.
>> You like it?
>> Yeah, it's super refreshing.
[static buzzes]
>> What is the number one thing
that has influenced your sleep in your entire life?
>> You know this answer.
You know it's my Hullo pillow!
I can't help it.
It's everything from the weight of it, to the texture of it,
to the sound it makes
as I rub my face on its buckwheat goodness.
You can hug it, and it can weight you down at night.
There's nothing I don't love about my Hullo pillow.
>> I want to latch onto something there that is very important.
"Rub your face on this buckwheat goodness."
>> BRIAN: Yeah.
>> Next to the defeat of Frederick Kruger,
the Hullo pillow has been the greatest thing
to happen to my sleeping habits.
>> Did you call him Frederick Kruger?
>> I'm trying to treat the man with some respect.
>> How did he earn such respect?
>> Also, I don't know how copyright strikes work, so...
>> Everybody should have the smug satisfaction
that comes from the full night of sleep
that you get with the world's best pillow.
>> I sleep like a baby now, and it is all thanks
to hullowpillow.com/rogue.
Get up to $20 off when you order multiple Hullo pillows,
and try them risk-free for 60 days.
>> Yeah, dude, you're going to love it.
You're going to love it!
You're going to say we're right.
You're welcome.
>> Hot yeah.
>> It's a magical pillow full of buckwheat husks,
which I'm pretty sure are harvested
from some sort of fairy land,
where they take the husk from these buckwheat people,
>> Yeah. >> Rip their skin-
No, not going there.
Just went into Jason territory.
>> You had me up until...
>> JASON: Suddenly I was just subjugating
these entire people for their chitinous flesh,
shoving it into pillows.