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Prior's Fix


James Wampler's twist on the Ramos Gin Fizz has a Scotch rinse, a frothy egg white head and a healthy dose of the herbal liqueur Bénédictine. He mixes the drink with a New Western gin, a style with more "botanical democracy" than juniper-heavy London dry. The No. 209 here is a small-batch gin that's peppery, citrusy and ultra-smooth.

  1. 3/4 teaspoon Islay Scotch
  2. 2 ounces New Western gin, such as No. 209, or another dry gin
  3. 3/4 ounce Bénédictine
  4. 1 ounce chilled heavy cream
  5. 1/2 ounce Simple Syrup
  6. 1/2 ounce fresh lemon juice
  7. 1/2 ounce fresh lime juice
  8. 1 large egg white
  9. Ice
  10. 2 ounces chilled club soda
  1. Rinse a chilled collins glass with the Scotch; do not pour out the excess. In a cocktail shaker, combine the gin, Bénédictine, cream, Simple Syrup, citrus juices and egg white and shake vigorously; fill with ice and shake again. Pour into the collins glass and top with the soda.
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