Get home, prep for Gemelli with Chard and Hot Italian Sausage. Prep done, whip up the New Orleans Fizz, aka Ramos Gin Fizz.
New Orleans Gin Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (generous 1 TBSP Rich Simple Syrup)
The White of 1 Egg. (1 Egg White)
1 Glass of Dry Gin. (2 oz Plymouth Gin)
3 Dashes Fleur d’Orange. (1/2 tsp Orange Flower Water)
1 Tablespoonful of Sweet Cream. (1 TBSP Whipping Cream)
Shake well, strain into long tumbler and fill with syphon soda water.
One of the most iconic drinks of New Orleans, the Ramos Fizz is just a rather elaborate Gin Fizz. Instead of just including Cream or Egg White, it includes Cream AND Egg white.
Legendarily, Henry Ramos used to have a line of drink shakers standing on hand, each to do a portion of the shaking of the drink, it needs to be shaken so well and so long.
I did my best, giving it almost a full minute of shaking, making for a somewhat tedious video.
Well, you had New Orleans legend Mr. Dave Bartholomew to listen to while I was shaking, so how can you complain too much?
Finish making pasta:
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.