Ramos Gin Fizz
New Orleans has a piece of my heart. I've been there three times already, and every time I leave, I start thinking about my next trip. But if you've never been to NOLA, the Ramos Gin Fizz is as close as you can get without leaving your house (or bar). It defies tradition, while still embracing a feeling of familiarity and comfort.
The Ramos Gin Fizz was originally thought in 1888 up by Henry C. Ramos, owner and bartender at the Imperial Cabinet Saloon in New Orleans. Originally referred to as just a New Orleans Fizz, Ramos's name would be etched in history as locals and tourists alike began to view the drink as more famous than the bar itself.
Despite legend and lore claiming a 10-, or even 12-minute shake, I had to give this one a shot at home. Alas, I shook for a mere four minutes and wound up with something spectacular (and a sore left arm the next day).
2 oz gin
3 to 4 drops orange blossom water
1 large egg white
1/2 oz half-and-half (heavy cream will work here as well)
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz simple syrup
1 ice cube
1-2 oz soda water
1 straw (recommended)
In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for one minute. Add the ice cube and shake for at least more. When you think you're done, keep shaking, and then shake some more. You'll be happy you did.
Strain mixture into large glass (8 oz. or bigger). Add one ounce soda water. Let stand for one minute. If needed, top off with more soda water. Enjoy.
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