The Original Ramos Gin Fizz
Author: Chief Mixologist
Recipe type: Alcoholic Cocktails
- 1 1/2 ounces Gin
- 2 drops orange flower water
- 2 egg whites
- 5 teaspoons confectioners sugar
- 1/2 teaspoons lemon juice
- 2 ounces half and half
- 1 drop vanilla extract
- 1/2 Cup ice coarsely cracked
- Put all ingredients into a blender.
- Cover and blend on high for 90 seconds.
- The mixture should be quite thick and airy, so blend more if the texture is too thin.
- Pour into a tall thin glass, or a double-sized old fashioned glass.
Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant, this is one of New Orleans' most famous drinks. The secret of its flavor and texture is orange flower water and egg whites. Be EXTREMELY careful when adding orange flower water to this drink! It can very easily overwhelm, making the drink taste like perfume. You want a light, flowery touch, so no more than 2 or 3 drops. Orange flower water can be difficult to find, but is available in better liquor stores or Middle-Eastern markets. When Huey P. Long was governor of Louisiana he brought with him to New York's Roosevelt Hotel the bartender from the New Orleans Roosevelt just so he could have New Orleans gin fizzes whenever he was in New York.