This frothy and very yummy long drink was invented in 1888 by Henry C. Ramos, bartender at Meyer’s Restaurant in New Orleans. Because the cocktail requires a lot of shaking, the bar used to hire so-called “shaker boys,” who would just shake one cocktail after another in times of heavy business. The Ramos Gin Fizz is a full-blown classic nowadays and is ordered regularly all the time, but it was intended to be enjoyed as a pick-me-up or an eye-opener. Meaning—in the morning. Shocking, isn’t it, how our forefathers used to drink? The key ingredient is the orange blossom water; just those few drops give the cocktail its definitive character. Widely popularized before, during, and after Prohibition at the Roosevelt Hotel in New Orleans, it has spawned countless variations—and it’s still enjoyed on porches across the South as the sun is setting.

　　

Ingredients

makes 1 drink

　　1 ounce club soda

　　1 3/4 ounces Martin Miller’s Westbourne Strength 100-proof gin

　　1 ounce freshly squeezed lemon juice

　　3/4 ounce simple syrup (page 154)

　　5 drops orange blossom water

　　1 egg white

　　3/4 ounce heavy cream

　　

Step 1

Fill a Collins glass with large cold ice cubes and add the club soda. Place the glass in the freezer. Combine the gin, juice, syrup, orange blossom water, egg white, and cream in a mixing glass. Add large cold ice cubes and shake vigorously for at least 2 minutes to make sure that the cocktail has sufficient texture and frothiness. Strain carefully into the prepared Collins glass.

　　

tasting notes

Step 2

Dominant Flavors: orange blossom and juniper

　　

Step 3

Body: creamy, rich mouthfeel

　　

Step 4

Dryness: medium to off-dry

　　

Step 5

Complexity: medium to high

　　

Step 6

Accentuating or Contrasting Flavors: floral notes and citrus mixed with sweet cream

　　

Step 7

Finish: short, citrus followed by fragrant orange oils

　　

Step 8

Glass: Collins

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.