Cocktail & Other Recipes By Spirit Gin Cocktails

Crystal Ramos Gin Fizz

Image: Jigger & Pony Group

In 2015, Aki Eguchi, the bar program director for Singapore’s lauded Jigger & Pony Group, decided to pursue rejiggering the Ramos Gin Fizz––the gin, cream and orange flower tipple invented in New Orleans back in 1888––through clarification. And four years later, this transparent tipple has become one of the group’s most iconic cocktails, currently on offer at Jigger & Pony, the group’s namesake bar and one that claims ninth place on Asia’s 50 Best Bars list.


  • 1 1/4 cup Tanqueray gin
  • 6 3/4 cup Clarified gin milk punch*
  • Garnish: Orange blossom bubbles**


  1. Makes 2.

  2. In a carbonator bottle, combine gin, clarified gin milk punch and 3/4 cup water and carbonate.

  3. Pour into large tulip glass.

  4. Add one block of ice.

  5. Garnish with orange blossom bubbles.

  6. *Clarified gin milk punch: Combine 2 1/2 cups green tea, 3 1/3 cups Tanqueray gin, 300 g sugar, 1 cup Banks 5 Island Blend rum, 2/3 cup Sailor Jerry rum, 3 oz Koko Kanu rum, 3 oz La Fée bohemian-style absinthe, 2 1/2 cups fresh lemon juice, 18 pieces of 1x5 cm orange peel, 9 pieces of 1x5 cm lemon peel, 18 cloves, 1 1/2 pieces of star anise and 1 cinnamon stick in a large bowl. Stir to dissolve sugar. Cover and transfer to fridge for 12 hours to let ingredients infuse. Pour mixture through a sieve to separate spices and peels and discard, reserving spiced liquid infusion. Heat 1 1/4 cup milk in a pan over medium heat until it reaches 140 degrees F, then pour into spiced liquid infusion. Stir and transfer mixture to fridge for 12 hours. Remove liquid from fridge and strain through cheesecloth into large bowl. According to volume, set aside 1 g agar agar for every 3 3/4 oz liquid. In a pan, combine agar agar with 1/3 of liquid. Slowly heat mixture to 131 degrees F, then add remaining 2/3 of liquid into pan. Stir. Transfer mixture to fridge and let cool for 3 hours. Strain mixture through a coffee filter.

  7. **Orange blossom bubbles: Combine 2 cups water, 1 3/4 oz orange blossom water, 2.5 g Versawhip and 1.2 g xanthan gum in a bowl. Using a hand blender, blend ingredients to dissolve. Use aquarium air pump to force air into liquid and create bubbles.