Thursday, August 31, 2006
At the height of Huey P. Long’s reign, bartenders across New Orleans were shaking out the Kingfish’s favorite cocktail—a creamy, frothy, fizzy concoction called the Ramos’ gin fizz, named after the New Orleans saloon keeper who came up with it.
Long even flew his favorite bartender to New York with him to teach bartenders at New York’s Roosevelt Hotel how to make the drink.
The Ramos’ gin fizz is about to make a comeback and will again be served at the Capitol House Hotel bar, the Hunt Club. Meantime, here’s how you can fizz it up at home.
THE RAMOS’ GIN FIZZ
1½ oz. Plymouth gin
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. simple syrup
splash of vanilla extract (optional)
2-3 drops orange flower water
1 egg white
1 oz. heavy cream
Place all ingredients in a shaker. The original recipe says to shake everything together for 12 minutes. Who’s got the time? You can always use a blender. Pour contents into a Collins glass and top with club soda.
Recipe courtesy of bartender Chris McMillian
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