Tuesday, December 6, 2011

Ramos Gin Fizz

This was the ambrosial gin fizz recipe invented by the head bartender Henry C. Ramos at New Orleans's Roosevelt Hotel in the 1920's.


Drink this while on a porch overlooking a swamp on a languid spring or summer afternoon toward sun down, before dinner -- if you're not in any hurry. You have friends over, and talk is slow and meandering. You're sitting around in shorts and halters, and no shoes, for God's sake. (Halters are optional for guys.) The moment calls for a slow drink, and I offer this one for you to try:


Here's what you'll need per serving:


1 and one-half oz. gin
5 drops orange flower water
2 egg whites or powdered egg whites (I suggest the latter to be on the safe side)
5 teaspoons confectioner's sugar
2 oz. half-and-half
3/4 teaspoon real lemon juice
2 drops vanilla extract
A half cup or so of cracked ice


Put it all together in a blender, and turn the blender on up to high and keep at it for about 2 or 3 minutes until it gets a sublime froth. (Less time may be needed; just get it frothy.) Serve this in a tall glass, old fashioned glass, or whatever. Everybody kick back and relax.


Who knows, maybe you all will like another one?   If so, then just bag dinner and whip up some more. (Don't do this and drive, you hear; this drink can really really hit you.)

An historical note:  This was Huey P. Long's favorite drink.

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