RAMOS GIN FIZZ

Lightly floral, citrus, cooling

Ripe sliced melon is a terrific accompaniment to this delicate drink. Or, serve it after a spicy meal of Creole cuisine.

Also called the New Orleans Fizz, this drink by Henry Charles Ramos gained such popularity that bars employed fleets of “’tenders” to shake them. You’ll understand why once you see a Ramos Gin Fizz in action. It requires a long shake in order to emulsify all of the ingredients, and once it goes into a tall highball glass—in one long feathery pour—it looks downright regal. Add a splash of soda and it foams up like a root beer float. This is one of the more difficult and time-consuming drinks to shake, but it’s worth the effort. An exquisite showpiece, especially when served with an orange slice and a straw.

    2 ounces (60 ml) Old Tom gin (Hayman’s or Plymouth)

    1 tablespoon (15 ml) simple syrup (page 241)

    ½ ounce (15 ml) fresh lemon juice

    ½ ounce (15 ml) fresh lime juice

    ¾ ounce (22 ml) egg white

    ½ ounce (15 ml) half-and-half

    3 drops orange flower water

    Splash of club soda

    Orange wheel half, for garnish

Dry shake ingredients except the club soda. Then, shake with ice and strain into a highball glass. Top with club soda until the glass foams up to the top. Garnish by twisting an orange wheel on top of the glass. Serve with a straw.