While it can be painful, a truly masterful Ramos Gin Fizz is a thing of beauty.
I’m not quite there yet, but man oh maneschevitz, did magic come out of my shaker today.
A little while back, researching the Sazerac, I found this NOLA’s best cocktail video series from NOLA.com starring Chris McMillian of the Library Lounge.
My first cocktail ever was a Ramos Gin Fizz. I don’t mean when I was 21 everyone at the bar was buying me fancy cream drinks. I mean, when I was maybe 5 or 6 years old, sitting at Jocko’s Steakhouse, I remember taking a look at the pretty drink they had brought out for my mother. I wondered if it tasted as good as it looked… all frothy on top, with a little nutmeg sprinkled on top for fragrance and color. It did, even better in fact. I’ll never shy away from an offered Mimosa, and I’m still trying find pleasure in a Bloody Mary, but the Ramos Gin Fizz is, for me, the king of morning cocktails.
After watching the Ramos Gin Fizz video a few times, I was utterly convinced I had to make one, and soon! A first attempt after finding the recipe in Trader Vic’s bartenders guide came out.. well, tasty. But just not quite there. After watching the Ramos Gin Fizz video though, I was ready to try again.
Ramos Gin Fizz
- 2 oz Old Tom Gin (Substitute Bombay Dry with 1 drop simple syrup)
- 1 egg white
- 1 tsp Sugar
- 2 tbs Cream
- 3 drops Orange Flower Water
- 1/2 oz Lemon
- 1/2 oz Lime
Shake vigorously for two minutes with finely cracked ice; strain into Chimney Glass. Fill with Soda and agitate to develop foamy head.
This time? Success. The presentation is great, nothing really beats a bit of meringue perched on the side of the glass. Frothy and thick from the egg white, you really can’t beat the drink for its charm. But the flavor and texture combine wonderfully, coating the tongue with hints of vanilla and orange, the alcohol bringing the citrus and vanilla up through the nose. Just pure delight in a glass. Did I really shake it for 12 minutes? I have to admit my hands aren’t adapted to it just yet. But, I’ve got a lot of Ramos Gin Fizzes yet to make in my lifetime. There’s always time for practice.
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My first drink was also a Ramos Gin Fizz, virgin, and called a Fonzie Bear. You inspire me to practice. Thanks!
Tuesday night John made us a Ramos variation at Seven Grand that was really good — leave out the orange flower water and substitute 2 barspoons of crème de violette, then put four or five drops of Regans’ Orange Bitters on top of the foam and swirl them around with a toothpick.
Mmm!