The Ramos Gin Fizz. Ah. Born in 1887 to Henry Charles “Carl” Ramos. Not technically a cocktail, but a fizz. A morning-after drink for clearing the haze after you’ve had a few too many the night before. Downright delicious; a creamy, frothy, fragrant, lovely way to set things right again with the dawning day.
It doesn’t come easy. The problem faced here is an emulsification that doesn’t want to happen. We’ve got egg whites, citrus, dairy, sugar, and alcohol being forced to hang out together. They don’t want to. In days past, bartenders mixed all of it at once and had dedicated underlings who shook the heck out of it for fifteen minutes. Modern bartenders use a spring and a two-step mixing process to cut the shaking down to about two minutes.
Ramos Gin Fizz
À la Ed Diaz, Bar Tonique, New Orleans, LA (820 N. Rampart, on the edge of the French Quarter)
- 1 1/2 oz Old Tom Gin*
- 3/4 oz Cointreau
- 3/4 oz Fresh squeezed Lemon Juice
- 3/4 oz Fresh squeezed Lime Juice
- 3/4 oz Heavy Whipping Cream
- 1/2 oz simple Syrup (2:1)
- 1/2 an egg white (this drink is traditionally built for two, in which case, double the recipe and use the whole egg white)
- 2 oz Club Soda
- 3 drops Orange Flower Water
Pour the citrus and egg white in a Boston Shaker with the spring from a Hawthorn strainer and dry shake for one minute. Keep ingredients in the tin and in the glass add the Gin, Cointreau, Cream, and Simple Syrup. Fill with ice reconnect with the tin and Shake for one minute. Strain into a large Highball glass (no ice,) top with Club soda, and garnish with Orange Flower Water.
Many thanks to Ed for sharing this with me.
*Most pre-Prohibition cocktails that called for gin used something very different from what we’re familiar with today. Old Tom is a sweeter, lower-proof style than the typical London dry gin. You’ll find Hayman’s brand without much difficulty.