New Orleans Fizz

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.

Opal Cocktail

Opal Cocktail

Opal Cocktail
(6 People)

3 Glasses Gin. (1 1/2 oz Plymouth Gin)
2 Glasses Orange Juice. (1 oz Blood Orange Juice)
1 Glass of Cointreau. (1/2 oz Cointreau)
A little Sugar. (very little caster sugar)
Add a little Orange-flower water. (drop orange flower water)

Shake and serve.

Of course, re-doing this for one by dividing 2 oz Glasses in half and then dividing in half again. Hey, I can enjoy a drink and a half.

The Opal is not entirely unpleasant, though far more ginny and a bit harsher than would be popular in a modern cocktail. I think part of it might be the heat of the Cointreau.

No idea why it is called the Opal, as even with regular orange juice this would bear no resemblance to those gold-green gems.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Martini (Special) Cocktail

Martini Special Cocktail

Martini (Special) Cocktail
(6 People)

4 Glasses of Gin. (2 oz Gin)
1 1/2 Glasses Italian Vermouth. (3/4 oz Italian Vermouth)
1/3 Glass Orange-flower water. (1/6 oz Orange-Flower Water)

Before shaking, add a dash of Absinthe and one or two dashes Angostura Bitters.

Another of those annoying recipes that includes ingredients in the instructions. For one person, I made it so:

Martini (Special) Cocktail, revised

1 1/2 oz Hayman’s Old Tom Gin
3/4 oz Carpano Antica Vermouth
2 drops Orange Flower Water
Bare Dash Verte de Fougerolles Absinthe Verte
Dash Angostura Bitters

Stir with ice, strain into a cocktail glass. Twist Lemon Peel over glass and discard.

First, the Orange Flower Water made me think of the botanical intensity of the Old Tom.

However, the amount of Orange Flower Water seemed awfully generous. Working out in the single serving drink math to 1/6 of an ounce for the single cocktail. 2 drops really was plenty, lending a dry perfumey finish to the drink.

All in all, a pretty interesting Martini/Martinez variation.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Grace’s Delight Cocktail

Grace’s Delight Cocktail
(6 People)
Fill a large glass with broken ice and place in it 2 glasses of Whisky, 2 ½ glasses of French Vermouth and half a glass of Raspberry Brandy. Add the juice of half an Orange, a teaspoonful of Orange-flower water, 3 Juniper berries, a bit of Cinnamon and a little Nutmeg.
Stir well with a big silver spoon, pour the mixture, straining it, into a cocktail shaker holding about a pint. Shake and keep for an hour on ice. Serve.

Grace’s Delight Cocktail, revised

1 oz Rittenhouse Bonded Rye
1 1/4 ounce Dolin Dry Vermouth
1/4 ounce Chambord
Juice 1/8 Orange
Dash Orange Flower Water
2 Juniper Berries
Pinch Cinnamon
Pinch freshly ground Nutmeg

Crush Juniper berries in the bottom of a mixing glass or tin. Add Cinnamon, Nutmeg, and Rye. Let stand for at least an hour. Add remaining ingredients, shake and strain into a cocktail glass.

I have to admit I’ve been looking forward to Grace’s Delight since I first read through the Savoy Cocktail Book a few years ago. However, the instructions never really made much sense to me. I’ve done my best to render them into a semblance of order. Sorry Grace, I don’t have a big silver spoon, and, I guess, technically, Chambord is a black raspberry liqueur, not red raspberry.

In any case, the result of the above procedure is actually quite tasty. Albeit in a sort of odd, fruity, spicy way. More like a mini punch than a cocktail. I’d certainly drink it again.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.