Cheers: Ramos’ gin fizz

From the Sazerac to the Hurricane, so much in the way of mixed drinks innovation has come from New Orleans. But none looms larger than the Ramos’ gin fizz. Also known as the New Orleans fizz, this famed egg drink was created in 1888 by Henry C. Ramos, bartender at Meyer’s Restaurant. Other bars picked it up, and it soon became a staple of the N.O. drinks scene. It was a favorite of Huey Long, so beloved that he brought New Orleans’ Roosevelt Hotel’s bartender with him to New York, to teach bartenders in the Big Apple how to mix the drink properly—the Kingfish didn’t want to be without his favorite libation for even a day. Click here for a recipe you can make at home—but if you’re too tired to try out this time-intensive cocktail in your own kitchen, check out the Kingfish Lounge’s version at the Hilton Capitol Center.