Sunday, 2 December 2007
The Ramos Gin Fizz - With a side of muscle ache and chilblains
Henry Ramos created the Ramos Gin Fizz in 1888, at Meyer’s Restaurant in New Orleans. During the Mardi Gras, this drink was reportedly so popular that Ramos employed 35 ‘shaker boys’ to shake it to perfection. Once one became too tired the shaker was passed to the next, and so on – each drink was shaken for 12 minutes on average.
Admittedly, this is the first cocktail we’ve made (or drank for that matter) which contains egg whites – and were a bit apprehensive. We tried to keep as closely as I could to the original recipe and used:
- 2oz Bombay Sapphire gin
- 0.5oz fresh lime juice
- 0.5oz fresh lemon juice
- 1.25oz simple syrup
- 1.5oz heavy cream
- 1 egg white
- 2-3 drops orange blossom water
- Topped with soda water
Most recipes found in modern cocktail books call for the use of a blender – but in keeping with the values of the pre-prohibition bartenders, we (stupidly) decided to shake the gin fizz for 12 minutes (in truth, we each lasted no more than 2 minutes before passing it on)
Despite the pain, this produced was a delicious and beautifully smooth drink, with a fluffy head, somewhat reminiscent of cream soda (my favourite as a child) – and that fact that it took about 15 minutes to make made it taste so much better. Perhaps not one to put on our cocktail menu at the club (I don’t think many customers would pay for a drink which took 15 minutes), but certainly one for special occasions.