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. 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 to train the NYC bartenders on how to make a proper Ramos Gin Fizz, just so he could have his beloved New Orleans gin fizzes whenever he was in New York.

Orange flower water can be difficult to find, but is available in better liquor stores or Middle-Eastern markets. You can mail-order it from Fee Brothers, and in New Orleans you can also obtain it from Martin Wine Cellar or Vieux Carré Wine and Spirits.

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 3 or 4 drops.

1 1/4 ounces of Plymouth Gin or Old Town Gin

1/2 ounce of simple syrup

squeeze of lime

2-3 drops of vanilla

1/2 ounce of half & half

1 egg white

1/2 ounce of club soda

1. Place all ingredients into shaker, except half and half and club soda.

2. Shake vigorously until well blended, frothy and light.

3. Add ice and half and half. Shake vigorously again until well chilled.

4. Strain into a Collins-style glass. Top with club soda.

Cocktail recipe prepared by Marvin Allen, executive mixologist at Carousel Bar, Monteleone Hotel, 214 Royal Street, New Orleans, LA 70130-2201. Phone # (504) 523-3341.
 

Ramon Gin Fizz history courtesy of gumbopages.com.

Photo courtesy of esquire.com.

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