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Ramos Gin Fizz

The Ramos gin fizz is a New Orleans original, created at the Imperial Cabinet Bar on Baronne Street, across the street from the Roosevelt Hotel, in the late 1800s. Henry Ramos was the owner, and he employed what would seem an absurdly large staff of bartenders to shake the gin fizzes.

It’s a drink in the old style, in that it’s on the sweet side, and uses ingredients rarely employed in any other cocktail. Orange flower water, for example. That’s an ingredient used mostly these days in Middle Eastern desserts. Not many drinks with egg white in them, either.

It’s rare to find a bartender capable of making a Ramos gin fizz well. You may as well make it yourself. Although you can shake them like the bartenders of old did, a blender (which hadn’t been invented back then) does as good a job and won’t cause carpal-tunnel syndrome.

Gin fizzes of various kinds. The Ramos gin fizz is the low glass front and center.

Gin fizzes of various kinds. The Ramos gin fizz is the low glass front and center.

  • 4 oz. gin
  • 4 oz. half-and-half
  • 1 Tbs. sugar
  • 1 tsp. lemon juice, strained
  • 2 egg whites
  • 2 tsp. orange flower water
  • 1/4 tsp. vanilla extract
  • 4 oz. club soda

Put all the ingredients except the club soda into a blender with a cup of crushed ice. Mix on medium speed (or higher, if necessary to keep the contents swirling around) for two minutes, until a good foam kicks up. Add the club soda and give the blender a couple of one-second bursts. Strain into glasses and serve before the foam starts wilting.

Serves two.

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