Tag Archives: new orleans cocktail

Cocktail of the Hour — the Ramos Gin Fizz

The Ramos Gin Fizz is one of the most time-intensive and physically challenging drinks for bartenders. In fact, its original instructions call for a 12-minute-long hard shake. Though most modern bars will shake it for two to five minutes, it still requires an intense physical effort. As a result, some bars will charge a lot more for this libation if it’s ordered during peak service hours.

Out of respect for my fellow bartenders, I’d been hesitant to post about it. With the advent of spring, this delicious, traditional New Orleans cocktail is something I’ve been craving on a regular basis. As well, its surprisingly straightforward place in history should be discussed and respected.

With all that said, please be considerate of your bartender when ordering this drink.

Historically, this drink has its origins  in the 1880s. Henry Ramos, a New Orleans bartender of the time, created this drink and ignited a craze. It became so popular that he had at least ten bartenders on the clock every night to keep up with demand. It’s not hard to see why — its creamy, fluffy texture is reminiscent of Lebanese ice cream and its taste is light, delicate, floral and entirely tasty.

As with most classics, variations on this drink have been made with different syrups, juices and garnishes. As spring approaches, experiment with different gins (I prefer either the Old Tom style) or different proportions to fit your taste.

Recipe:

1 dash orange flower water (orange blossom water is the same thing)
1 egg white
.5 oz fresh lemon juice
.5 oz fresh lime juice
.5 0z simple syrup
.75 oz heavy whipping cream
2 oz gin

Combine all ingredients in a shaker tin. Shake vigorously without ice for at least 45 seconds. Add ice and shake vigorously for several minutes until the tin is frosty. Strain into a chilled Collins glass and top with soda water to create the foam cap.

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Cocktail of the hour — the Pimm’s Cup

Pimms2In the craft cocktail world, many drinks can fall under the umbrella of a single name. The Pimm’s Cup definitely belongs in this category, but it’s also special because the name only comes with two requirements: it must contain Pimm’s and it must be served in a cup. As a result, it’s rare to find two bars — or even two home bartenders — who make this libation the same way.

Many variations on this theme are tangy, sweet and refreshing. Originally, Pimm’s made six different liqueurs from different liquors that were infused with their proprietary blend of herbs, spices and juices. Due to changes in management and demand, Pimm’s No. 2 – 5 were discontinued about 40 years ago. Now, the only Pimm’s available in the U.S. is Pimm’s No. 1: a tea-colored, gin-based herbal liqueur.

This citrusy liqueur does well when combined with citrus, spice, berries or herbs. Thanks to its deep flavor, each of these different ingredients brings out unique qualities in its taste. Though the first Pimm’s cup is thought to have been created by a British bartender named Pimm’s, the historical record is entirely fuzzy on its origins. Historically, New Orleans and Britain have both claimed the Pimm’s cup as their quintessential drinks, so you should create your own house Pimm’s cup to suit your own taste.

Recipe:

1 oz fresh squeezed lemon juice
1 oz simple syrup
2 oz Pimm’s No. 1

Combine all ingredients in a shaker tin. Add ice and shake for 12-15 seconds or until chilled through. Strain into a chilled Collin’s glass full of ice and top with ginger beer to taste.

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