Easy Ramos Gin Fizz Recipe
If you’re into texture, delicious taste, and fun for your drinks, then you’ll enjoy one of New Orleans’ pride and joy: The Ramos Gin Fizz cocktail. Unlike most drinks, whose histories are shrouded in either mystery or too many conflicting versions, we know exactly who to thank for this frothy, orangey, liquid masterpiece. The Ramos Gin Fizz is part of the Sour Cocktails family, and was invented by Henry Ramos, the famous bartender of Meyer’s Restaurant, circa 1880′s.
The Ramos Gin Fizz became so popular in New Orleans, that Ramos was taken to the Roosevelt Hotel in New York, so he can train the bartenders to make it for when Huey Long, Lousiana’s former governor, vists the Big Apple and wants the cocktail authentically made for him.
But you don’t have to be the governor of anything if you want a similar, New Orleans experience. With the right ingredients and some arm muscle power, you can shake up your own Ramos Gin Fizz any time, anywhere! Just get the following:
half an ounce of lime juice
half an ounce of lemon juice
1 ounce simple syrup, or 1 tablespoon powdered sugar
1 ounce cream, or half and half
3-4 drops orange blossom/flower water
Pour all ingredients into a shaker, sans ice cubes, and close the lid. Vigorously shake the bottle for a minimum of half a minute (the longer you shake it, the better). Open the cover, add the ice, and get those arms moving again for another minute or two (again, the longer, the frothier, the better). Strain the mixture into a tall Zombie glass (or any tall glass you can find), and top with club soda—and that’s it! You have a piece of creamy, foamy, tangy taste of New Orleans in a glass. Enjoy!
