Ramos Fizz
Celebrate Madri Gras in style with a New Orleans classic, the Ramos Fizz.
Dating to 1888, this classic cocktail, also known as the New Orleans Fizz, was created in the crescent city by Henry C. Ramos at the Imperial Cabinet Saloon on Gravier Street.
Perhaps the most famous of gin fizz concoctions, this drink is tastes a lot like a citrus milkshake.
The two most important ingredients here are the Fleurs d’orange (or orange flower water) and the egg white. Orange flower water is distilled from bitter orange blossoms and is a specialty ingredient that may not be readily found. Whisking up the egg white before adding it to the other ingredients in a shaker makes for a frothier drink.
What you’ll need: Gin, Lime Juice, Lemon Juice, Simple Syrup, Cream, Orange Flower Water, Egg White, and Club Soda.
Dissolve granulated sugar in hot water, using a 1:1 ratio (or 2:1 if you like it sweeter). In a shaker over cracked ice, pour in 1 1/2 ounce gin, 1/2 ounce each of lemon and lime juice, 2 ounces of cream and a dash or two of orange flower water. Add in a 1/2 ounce of simple syrup. Shake and set aside. Whisk one egg white until frothy. Add egg white to shaker. Then shake vigorously. Strain into a collins glass, straight up, and top off with club soda.
How I like it: If you use less club soda, like me, the drink will work in a highball or rocks glass. In the absence of orange flower water, you could use either a dash of orange juice or triple sec; neither is quite the same thing, but in a pinch they’ll do. Also, I prefer to whisk ahead instead of relying on just shaking up the egg white.
Please note: consuming raw ingredients may pose a health risk. Needless to say, this is one drink that should not sit out for several hours, and it’s best served chilled.
Whether it’s Carnival, Fat Tuesday, or Mardi Gras to you, drink responsibly!
