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I see nothing has happened on this for five years, but...what about giving the egg-based drinks their own page? They require special handling, which isn't dealt with here at all, except to say that some bartenders use powdered egg whites for health and safety reasons -- which I question, anyway,
966:. A Ramos gin fizz is a variation of a gin fizz. It is unique, but that does not mean that it needs to be on it's own page. Merging will allow the few fizzes to be together and prevent article proliferation. (I should also note that I'm a bit biased, since I created the new
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as there is no admin action required whichever way the decision goes, and the proposal is not for a move anyway, but rather for a merge which is already in progress. Feel free to raise this on my talk page if you disagree with this action and/or want further explanation.
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because it's probably more a matter of economy, if the original drink with the fresh eggs takes 12 minutes of prep time, and that practice probably preceded the
Salmonella scares/awareness of the 1980s, anyway.
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Personally, I think this crys out for amplification -- why 12 minutes? Is it shaken this whole time? If so, is it still made this way or do they use a blender now? Inquiring minds and all that.
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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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This is a new article I'm still working on. If you feel a strong desire to edit it, please wait a few days or leave me feedback on my talk page.
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