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Tiki Central Forums Tiki Drinks and Food Uses for orange flower water and orange bitters?
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Uses for orange flower water and orange bitters?
KuKuAhu
Tiki Socialite

Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
Posted: 2005-12-21 07:13 am   Permalink

Some may disagree, but the original martini called for orange bitters. I have a good collection of cocktail books, and many of the oldest ones call for it.

Also, an equal measure of gin and french vermouth is common among these older recipes.

So... equal parts gin and dry vermouth, two dashes of orange bitters, stir in a pitcher with cracked ice... enjoy.



Ahu


 
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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3072
From: Redondo Beach, CA
Posted: 2009-10-27 12:06 am   Permalink

Quote:

On 2005-12-12 21:03, PiPhiRho wrote:
Somewhere I have a great recipe for a Ramos Gin Fizz. Tastes just like they make it at the Sazerac Bar at the Fairmont Hotel in New Orleans. I'll post it if I can find it.




Yes please Paul!

And for everyone else, as far as the Orange Flower Water goes, if you make your own orgeat, it's a key ingredient.


 
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Tiki Pop
Tiki Centralite

Joined: Aug 29, 2005
Posts: 56
From: So Orange County, CA
Posted: 2009-10-29 6:21 pm   Permalink

the Ramos gin fizz that Bartender Chris McMillian does on youtube is the best ever. check out his other recipes there too.

aloha!


 
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TikiGoddess
Tiki Socialite

Joined: Nov 06, 2002
Posts: 428
From: Penna
Posted: 2009-11-20 12:53 pm   Permalink

Here is a cocktail recipe that uses orange flower water. I found this tasty and easy to make.
One jigger gin, 1/2 jigger dry vermouth, 1/2 jigger triple sec, 2 drops orange flower water. Shake with ice, strain into martini glass, enjoy.
Also, I have a question on the Ramos Gin Fizz. I made one without any egg ingredient, and it tasted like alka seltzer and I didnt like it. Plus the powdered sugar wouldnt dissolve and made ugly clumps in the glass. Whats the best way to get sugar to dissolve in a cocktail?
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PiPhiRho
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 1020
From: Redondo Beach
Posted: 2009-11-20 5:49 pm   Permalink

The egg white greatly improves a Ramos Gin Fizz. Use the pasteurized liquid egg white that you can get at pretty much any supermarket. It comes in a little carton that look like a milk carton. Use a blender to make the ramos. I have never had a problem getting the sugar to disolve using a blender. If you still have a problem then it is the cornstarch in the confectioners sugar that is the problem. You could try using superfine sugar instead.


 
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TikiGoddess
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Joined: Nov 06, 2002
Posts: 428
From: Penna
Posted: 2009-11-20 7:06 pm   Permalink

Quote:

On 2009-11-20 17:49, PiPhiRho wrote:
The egg white greatly improves a Ramos Gin Fizz. Use the pasteurized liquid egg white that you can get at pretty much any supermarket. It comes in a little carton that look like a milk carton. Use a blender to make the ramos. I have never had a problem getting the sugar to disolve using a blender. If you still have a problem then it is the cornstarch in the confectioners sugar that is the problem. You could try using superfine sugar instead.



Thanks! I did not use a blender, my recipe said shaker, which was a bad idea. I will try the Ramos in a blender w/ the egg white. You know, this leads me to another cocktail mixing question, my Trader Vics' bartender's guide mentions "bar sugar" frequently, what is that? I dont want to use the wrong kind. Thanks in advance for an answer!

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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3072
From: Redondo Beach, CA
Posted: 2009-11-20 7:51 pm   Permalink

Quote:

On 2009-11-20 19:06, TikiGoddess wrote:
... my Trader Vics' bartender's guide mentions "bar sugar" frequently, what is that? I dont want to use the wrong kind. Thanks in advance for an answer!





Bar sugar would be the same as superfine sugar. The granules are smaller than your typical sugar but larger than powdered sugar. It desolves more easily. I have heard that you can put regular sugar in a blender and make your own "superfine" sugar but I have yet to try this 'cause the superfine sugar is pretty easy to find at my local supermarket.




 
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Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2009-11-20 9:10 pm   Permalink

Wouldn't it be easiest to make your own rock candy syrup? Just a sugar syrup that most of us tiki cocktail makers have on hand anyhow?
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TikiGoddess
Tiki Socialite

Joined: Nov 06, 2002
Posts: 428
From: Penna
Posted: 2009-11-21 10:58 am   Permalink

Quote:

On 2009-11-20 21:10, Tikiwahine wrote:
Wouldn't it be easiest to make your own rock candy syrup? Just a sugar syrup that most of us tiki cocktail makers have on hand anyhow?



Would this alter a recipe to a bad degree? Would the proportions be the same?


 
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virani
Tiki Socialite

Joined: Sep 17, 2003
Posts: 1438
From: Volcanic area of France
Posted: 2009-11-21 11:34 pm   Permalink

when shaking a ramos gin fizz, you have to shake for at least 2 minutes. Really. They say 15.
The result is amazing. I love that cocktail.

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Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2009-11-22 10:44 am   Permalink

Quote:

On 2009-11-21 23:34, virani wrote:
when shaking a ramos gin fizz, you have to shake for at least 2 minutes. Really. They say 15.
The result is amazing. I love that cocktail.



Fifteen minutes would be quite the workout!!
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7340
From: The Anvil of the Sun
Posted: 2013-07-04 9:01 pm   Permalink

Picked up some Orange Blossom Water at a middle eastern market today 'cuz it looked interesting and cost under 2 bucks. Smells very perfumy and taste like SOAP!!! I can't imagine a drink would taste good with any more than a drop or 2 in it


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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2013-07-04 9:14 pm   Permalink

yeah, it's mainly for bouqet imo, as some noted above.

re the Ramos Gin Fizz, i'm in the controversial camp that also adds a drop or two of vanilla...


 
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2013-07-05 12:53 pm   Permalink

Orange flower water and rose water are integral to homemade orgeat.


 
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blueeyedtiki
Tiki Centralite

Joined: Aug 02, 2013
Posts: 25
Posted: 2013-08-09 09:39 am   Permalink

I use orange bitters when I make an Old Fashioned. Equal drops of angostura and orange bitters really brings out the orange aromas, especially if you add a twisted orange peel. (I never muddle fruit in my old fashioned).

 
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