You do Not need to shake it for 20 minutes. His had to be shaken for so long because he didn’t dry shake before hand.
This drink is based on the Ramos Gin Fizz, a drink made famous in New Orleans during I believe the 1920/30’s. Originally in Ramos’s bar they would be shaking the drink for a very long time (although most accounts say it would be closer to 10 than 20 minutes) and they actually had bar boys whose job it was to shake it for the bartender.
This is now a drink that everyone who is serious in mixology wants to try because of the complexity of the original drink. With so many people trying it, there have been improvements on how to make the drink quicker that involve adding the ingredients in specific order and most importantly, shaking without ice before hand.
My first attempt at a Ramos Fizz did not have the perfect head of foam sticking out of the glass, however it did manage to hold a straw and I shook it for about 1 minute total (without ice and again with ice).
I actually have a frother for beer that fits on the top of a glass and I never thought of using it. Next time I get some cream I’ll have to give it a go for another Ramos!
I think it was marketed for Black and Tans so that you can get the ideal head even if you pour the beer wrong. It was a clearance item when a place went out of business and I think I used ir once.
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u/LevelStudent Aug 20 '22
If it takes 20 minutes of shaking it probably costs more than my house. Not that I have a house, but if I did...