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Ramos Gin Fizz

Posted by Dan. Created by Henry C. Ramos, Imperial Cabinet Saloon.
2 oz Old Tom Gin (or Plymouth)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Simple syrup
3 dr Orange flower water
2 dr Vanilla extract (very optional)
1 oz Cream
1 oz Egg white
1 spl Soda water
Instructions

Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer -- the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass (no ice), or a very large old fashioned glass, and top with soda water. Stir gently.

History

First appears in print in Kappeler's Modern American Drinks (1895) as the "New Orleans Fizz", using juice of half a lemon, 1/2 tablespoon fine sugar, 1 jigger (2 oz) Old Tom gin, 1/2 jigger milk or cream, and soda water. This recipe follows "New Orleans DRINKS and how to mix 'em" by Stanley Clisby Arthur, 1937.

Curator rating
4 stars
Average rating
4.5 stars
(34 ratings)

From the Knowledge Vault

The Gimlet

Naval Gimlet made with homemade lime cordial
“that which I have seene most fruitful is sower [sour] oranges and lemons . . . I wish that some learned man would write of it [scurvy], for it is the plague of the sea, and the spoyle of mariners.”
— Sir Richard Hawkins, 1590

A gimlet is a small hand drill, meant (back when things were still sealed in barrels) to drill a hole in a barrel and let whatever was put inside out. A gimlet pierces things, and so people with a sharp gaze were “gimlet-eyed”. A Gimlet also pierces. Made from gin and lime, it’s meant to be a short, sharp drink tossed down the hatch, but modern, craft oriented bartenders take one look at the neon-green, corn syrup filled Rose’s lime juice that’s supposed to go into the drink and think about either making their own lime cordial or simply substituting fresh lime juice and sugar. And I don’t think they’re wrong.

Recent Additions

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Recent Discussion

  • Re Machine Gun Etiquette, 1 day ago flickerdart commented:

    If your other ingredients aren't quite up to snuff, a drop of absinthe instead of the Peychaud's makes this drink something special.

  • Re Tertulia, 1 day ago danoman89 commented:

    Great funky low-abv cocktail

  • Re Roquette, 3 days ago mako commented:
    There are a bunch of arugla gimlets out there! Back Bar (Somerville) has one called just "Arugula Gimlet" with basically the same receipt but with symple syrup instead of agave. Leah Hall has one (also called Roquette) but with honey syrup and slight more lime & syrup.
  • Re Sabotta Dusk, 4 days ago Shawn C commented:

    Very good. Split base works well, while many cognac primary spirit cocktails are some how off. I used Cocchi di Torino for vermouth. The rye and lemon zest complement one another. The first time I made this I grabbed the Laird's Bonded (the Rittenhouse bottle is usually in front of it...) and didn't realize until I had poured. Considering my options, I decided orange peel would work better with the apple, and it did. In fact, my wife prefers this more fruit-forward variation.

  • Re Streets of Crocodiles, 1 week ago noksagt commented:

    Absolute banger.