Ramos Gin Fizz
Old Tom gin, cream, lemon juice, lime juice, egg white, sugar, carbonated water and orange flower water
In the early 1890s, New Orleans bartender Henry Carl Ramos combined the Silver Fizz, the Cream Lemonade (from the pharmacy soda fountain world), and possibly the influence of the local Milk Punch into a new kind of fizz that has endured to the present day.
Prepare a chilled highball glass to which 1 oz chilled seltzer is added
Shake well with ice:
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 bar spoons (1 tsp) superfine sugar
- 1-1/2 oz old tom gin
- 1/2 egg white
- 1 oz heavy cream
- 3–4 drops orange flower water
Strain into the prepared glass.
Oxford Companion to Spirits and Cocktails, p. 573–4; photo from the Wikipedia Commons; barware icons courtesy of Haus Alpenz