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.

  • Total Time:
  • Servings: 1
KEY: Cocktail Party, Cocktails, Web Exclusive

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Ingredients

  • 3/4 teaspoon Islay Scotch
  • 2 ounces New Western gin, such as No. 209, or another dry gin
  • 3/4 ounce Bénédictine
  • 1 ounce chilled heavy cream
  • 1/2 ounce Simple Syrup
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1 large egg white
  • Ice
  • 2 ounces chilled club soda

How to make this recipe

  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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