Initially known as a New Orleans Fizz, the Ramos Fizz was invented by Henry C. Ramos as his “One and Solely One” in New Orleans in 1888. Again within the good previous days, on the peak of the Ramos’ recognition (and earlier than blenders), Ramos insisted you wanted to shake the Ramos Fizz for a full quarter-hour as this was what was required to create the meringue like consistency of the cocktail. As that is just about an not possible process for one individual, plus very time consuming, he employed “shaker boys” for the tedious process.
There’s a well-known story the place one bar lined up 15 shaker boys and despatched the cocktail down the road as a result of one shaker boy couldn’t shake a cocktail longer than a minute with out his arms seizing up. Now you perceive why trendy bartenders cheat and use a blender. Thank goodness for mod-cons!
When The Fairmont Lodge in New Orleans bought the rights to the Ramos GIN Fizz in 1935 they trademarked it, promoted it and ensured the drink’s place within the lexicon of traditional cocktails. It did not damage that then Governor Huey Lengthy liked the Ramos and introduced his fondness alongside on his travels, spreading the recipe alongside.
At precisely midnight on October twenty seventh, 1929,Ramos (at all times against drunkenness and in help of the upcoming Prohibition) said, “I’ve bought my final gin fizz”, closed his saloon and retired together with his carefully guarded authentic recipe. Ramos lastly shared the recipe with a reporter who “had the brass nerve” to ask for it simply earlier than his demise in 1928.
RAMOS’ ORIGINAL GIN FIZZ RECIPE
1 tbsp powdered sugar, 3 – 4 drops of orange flower water, the juice of half a lime, the juice of half a lemon, one jigger of Outdated Tom Gin, 1 egg white, 1/2 glass of crushed ice, 2 tbsp. of cream, slightly seltzer water; properly shaken and strained.
Attention-grabbing to notice that recipe didn’t embody any vanilla extract and there is a big debate over its inclusion within the drink. There is no means of ever realizing whether or not Ramos used vanilla extract and excluded the ingredient from his recipe on function or simply did not ever use the vanilla in his recipe. I personally favor the no vanilla recipe.
1. Add the gin, cream, powdered sugar, each juices and a pair of dashes of Orange Flower Water to a cocktail shaker with ice and shake 20 seconds to relax.
2. Pressure out the combination into one other shaker with NO ICE. Add your egg white and DRY SHAKE for 90 minutes.*
3. Pour into a calming 12 ounce Collins glass. Slowly add the chilled soda to raise the meringue simply above the glass.
4. Faucet on the Orange Blossom Water, garnish with a slice of orange and serve with a straw. In case your straw stands up in the midst of your drink you’ve got efficiently made your Ramos Gin Fizz.
*I’ve shoulder issues so on the second step I pressure my drink right into a Boston shaker and use my immersion blender to emulsify the cocktail and construct the froth. Name it dishonest nevertheless it works and I do not reinjure my rotater cuffs.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
August seventh is Henry C. Ramos birthday.
Nationwide Henry C. Ramos Day is October twenty seventh.
