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Ramos Gin Fizz, fresh or frozen
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Ramos Gin Fizz, fresh or frozen
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| Assembling the elements of a Ramos Gin Fizz, & an umbrella-adorned finished drink. |
| Photo l Felicia D'Ambrosio |
The Ramos Gin Fizz is the most refreshing cocktail you could sip on a hot day. But to get to that refreshing sip, you have to shake and shake and shake until fish-eggs of sweat pop out all over and your arms feel like noodles. Sort of defeats the purpose of that chilled cocktail, which is why we're increasing our heart rate in the depths of January to create the perfect Ramos Gin Fizz.
The concoction was invented by Henry C. Ramos in his bar at Meyer's Restaurant, New Orleans, in 1888. Raw egg whites lend the drink its creamy froth; orange-flower water and the botanicals in gin provide nuanced flavors. The drink is constructed in a standard tin and given a long "dry shake" (sans ice) to emulsify the egg whites that provide the signature foam — Ramos' original recipe calls for shaking up to 12 minutes. The drink proved so popular in pre-Prohibition New Orleans that bars employed lines of juvenile "shaker boys," all working the tins like mad to keep up with demand.
With nary an underage shaker boy in sight, you'll be feeling the burn until the mixture starts to feel "ropy," which sounds gross but is quite perceptible after you have shaken the drink for a few minutes. This drink does not allow cut corners; make one cocktail at a time and use jiggers to keep the proportions correct. Orange-flower water can be acquired at Whole Foods or Di Bruno Bros. We used organic, free-range eggs for the drink and no one died; if you are nervous about consuming raw eggs, you probably don't have the stomach for the drink anyway.
This cocktail was the contribution of the inestimable Janina Larenas, who turned the classic drink recipe into a delectable gelato at Capogiro just yesterday. What can't that woman do with eggs and a little bit of elbow-grease?
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| Ramos Gin Fizz, Up |
| Photo l Felicia D'Ambrosio |
Ramos Gin Fizz
2 oz. gin
1 oz. simple syrup
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. heavy cream
1 large egg white
3-4 drops orange flower water
Ice
1 oz. chilled club soda
Combine all ingredients except ice and club soda in a shaker. Shake for at least 2 minutes and up to 12, until the egg whites have emulsified and the mixture feels "ropy." Don't overdo it on orange flower water — it is very potent and overuse can make the drink taste like grandma's perfume.
Add ice to shaker, and shake again for another minute until chilled.
Strain into highball glass, add club soda. Serve.
[...] Felicia, who writes for the Philadelphia City Paper food blog, Meal Ticket, did an excellent write up of the drink, along with the history and recipe which I highly recommend. Made with gin, cream [...]
Great variation of this drink! Gin Fizz is wonderful, thanks for posting.. it was a great read. My personal recipe of choice looks a little like this: 2 PARTS Beefeater Gin 1 PART Double cream 1 Egg white 1/2 PART Sugar syrup 1/2 PART Lemon juice 1/2 PART Lime juice 3 DROPS Orange flower water (optional) 1 PART Soda water METHOD Shake all ingredients, except for the soda. Strain into an ice filled highball, top with soda and garnish with a lemon wheel. To die for picture lol: http://www.beefeatergin.com/mixology/drinks/ramos-gin-fizz.jpg
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