The Ramos Fizz is a bit more complicated to make than your basic Martini or Negroni, but it's worth the effort. In the 1890s, this drink catapulted New Orleans' previously unremarkable Imperial Cabinet Saloon to national renown. That saloon, incidentally, stood on the same Gravier Street for which our summer seasonal blend is named; and we do think the Gravier Street blend works particularly well in this drink. The recipe remained proprietary until Prohibition struck, at which point its inventor, Carl Ramos, shared it with the world in an act of saint-like benevolence that we all can (and should) take advantage of today.
If you're wondering where to get orange flower water, check Indian or Middle Eastern grocery stores. If you're worried that the egg white will make the drink unpleasant, don't be. Shake it vigorously both before and after adding ice to the shaker, and the drink will end up with a delightful, creamy, frothy consistency.
Ingredients
2 oz Ginbrew (we suggest Gravier Street)
1 oz heavy cream
½ oz lemon juice (ideally fresh squeezed)
½ oz lime juice (ideally fresh squeezed)
½ oz simple syrup
1 egg white
A few drops of orange flower water
Soda water
Directions
First combine everything except the soda water in a cocktail shaker without ice and shake long and hard. Next add ice, shake again, and strain into a Collins glass. Pour approximately 1 oz of soda water slowly along the inside of the of the shaker to loosen remaining froth, and gently pour the froth onto the top of the drink.
2 oz Ginbrew (we suggest Gravier Street)
1 oz heavy cream
½ oz lemon juice (ideally fresh squeezed)
½ oz lime juice (ideally fresh squeezed)
½ oz simple syrup
1 egg white
A few drops of orange flower water
Soda water
Directions
First combine everything except the soda water in a cocktail shaker without ice and shake long and hard. Next add ice, shake again, and strain into a Collins glass. Pour approximately 1 oz of soda water slowly along the inside of the of the shaker to loosen remaining froth, and gently pour the froth onto the top of the drink.
