Egg Cream and the Ramos Gin Fizz

The content remains highly carbonated as we continue to focus on classics of the soda fountain era with Darcy O’Neil. This week we focus on the Egg Cream and how it inspired the most decadent of egg cocktails: the Ramos Gin Fizz.

Cocktail correspondent Jessica Backhus drops a Ramos riff recipe featuring Mead, while Honeytree Meadery’s Dru Sousan goes over his Egg Cream technique from his days at the Pharmacy in Nashville. Darcy O’Neil provides some historical reference on the sub-genre of egg creams, while Kenneth Dedmon joins in to bid good riddance to the infamous soda, Tab. He also gives an update on the most famous soda parlor in Nashville, the soon-to-be-reopened Elliston Place Soda Shop.

Follow Darcy O’Neil on Instagram at @farmfoodfeast.

Follow Honeytree Meadery on Instagram at @honeytreemeadery.


Order Lost Spring: How We Cocktailed Through Crisis on Amazon.

Hear the companion playlist over on Spotify.

Music by Upright T-Rex Music.
Logo by Jess Machen

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