Notable and Potable Vol. 2: Approaching An Understanding Of The Fizz
Lena Webb
Posted on April 15th, 2011
I didn’t know anything about Fizz drinks until a friend assembled all of the ingredients for a Ramos Gin Fizz and invited me over for the frothy ambrosia in August of 2009. I paid little attention to what she was doing to create the drink at the time, but I did raise an eyebrow when I saw some heavy cream go into the mix. I had always assumed that gin and dairy should conduct their potentially curdlesome affair in shameful darkness, if at all, and I asked her if she was sure about this.