Ramos Gin Fizz
A jazzy New Orleans treat
It was around 1888 when New Orleans bartender Henry C. Ramos developed his special gin fizz (the Ramos) and made his bar, the Imperial Cabinet Saloon, the toast of the town. The attention was not just due to the cocktail’s unusual combination of ingredients. According to legend, each bartender needed an assistant, whose only job was to vigorously shake the drink – incidentally, one of the most important factors in the cocktail’s success. As the legend implies, this drink is not exactly a breeze to prepare. In 2008, Amanda Hesser of the New York Times aptly observed that the Ramos Gin Fizz should be saved for a quiet rest out on the porch with a friend, especially if the friend is a dog, because then there’s no need to make a second drink.
Of course we couldn’t wait to share this surprising and enjoyable concoction with you:
6 cl Monkey 47
5 dashes orange-flower water
2 cl simple syrup
1,5 cl lemon juice
1,5 cl lime juice
1 egg white
2 cl fresh cream
soda
