Thank you, Henry Ramos!

2 Jun

What do you do when you have so many fresh, home grown eggs, and you are tired of frying, scrambling, poaching and baking with them? I’ve got it…you make egg cocktails! One of my favorite egg-based drinks is the Ramos Gin Fizz; a frothy, thirst-assauging beverage perfected by Henry C. Ramos in New Orleans.  

The combination of lemon and lime juice, heavy cream, egg white, sugar and orange blossom water give it a unique taste and consistency. The ingredients are simple, but the labor involved — if you want a classic Ramos Gin Fizz — can be a bit of a pain.  To create the Fizz’s characteristic foam the drink should be shaken, not blended, until it reaches a certain body.

Ramos’ original cocktail needed to be shaken like crazy for twelve full minutes in order for all the ingredients to be properly blended.  Since the blender didn’t exist in 1888, he employed a fleet of “shaker boys” to mix up the popular Fizzes. As they tired they passed the shaker to another man on the line. 

The favorite morning-after drink of then Louisiana governor, Huey Long, the cocktail made its way out of New Orleans and into New York City when The Kingfish brought bartender Sam Guarino to the New Yorker Hotel to teach the Yankee bartenders how to make his beloved Fizz.

There are many different recipes online for this drink, but here’s the recipe we used last weekend.

Combine in a cocktail shaker:

  • 2 ounces gin
  • 1 ounce heavy cream
  • 1 egg white
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • 2 teaspoons bar sugar
  • 2 to 3 drops orange flower water

Shake all ingredients for several minutes until the mix reaches a “ropy” texture. Add plenty of cracked ice and shake vigorously for a minimum of two minutes. Strain into a chilled Collins glass, and add chilled club soda while stirring, until foam reaches the top of the glass. Garnish with a lemon twist or orange wedge.

* Some recipes also call for 1 or 2 drops of vanilla extract per drink. And, for those who prefer not to eat raw egg white, you can use powdered egg white.

To watch a very instructive video of  master bartender Chris McMillan mixing up a classic Ramos Gin Fizz click here, and then go shake it up!

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2 Responses to “Thank you, Henry Ramos!”

  1. Aralena Malone-Leroy June 3, 2010 at 8:27 pm #

    Yum.

  2. Brandy Rowden June 4, 2010 at 12:24 am #

    These are low-fat. Right, Lisa? 🙂 Looks yummy.

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