2 found Showing cocktails with ingredient Marasca

From our sponsors

A Spontaneous Libation for your Consideration

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 Twelve Bottle Bar Book

I received an advance copy from the publisher of The Twelve Bottle Bar, a new book by the David Solmonson and Leslie Jacobs Solmonson, authors of the Twelve Bottle Bar blog. Let me first be up front about a few things. I had heard of the blog before the review copy of the book came my way, but I hadn’t looked at it in depth. Furthermore, this book is firmly geared toward the novice cocktail enthusiast, which I am definitely not.

One of the high points of this book is that is covers the bases of modern cocktail making thoroughly. Amidst sidebars about classic bar cons, witty apocrypha on the origins of Cognac, and classic mid-century vodka advertising slogans, there is a lot of high quality, reasonably well researched information about ice, barware and specific brands to buy in any given price range.

New cocktail enthusiasts are told in no uncertain terms what spirits they should buy, why they should buy the specific recommended brands, and roughly how much they’ll pay for them. This is incredibly useful information when starting out. It will help readers avoid spending money on spirits and mixers with few uses until they feel confident enough to explore the world of spirits more in depth.

I also admire the sections on non-alcoholic drinks, cider and beer cocktails, and etiquette for hosting parties and being a guest at one. I would have been thrilled with a more in depth treatment of the logistics and attitudes toward hosting a cocktail party, and it would give the novice more confidence to have friends over and put The Twelve Bottle Bar to good use.

Recent Additions

  • Odeon — Blanco tequila, Mezcal, Bianco Vermouth, Fino sherry, Triple sec, Falernum
  • super haymaker — Gin, Aromatized wine, Salers Gentiane, Herbal liqueur, Braulio, Cappelletti Alpeggio Hay Liqueur
  • Stephenson's Rocket — Apfelkorn, Barbados Rum, Rye, Fino sherry, Bénédictine, Bitters, Lemon peel
  • Noble Order — Blended Scotch, Dry vermouth, Amaro Nonino, Apricot liqueur, Grapefruit peel
  • Sylbaris — Rhum Agricole, Averna, Suze, Falernum, Bitters, Absinthe, Lime peel

Recent Discussion

  • Re Odeon, 14 hours 15 minutes ago Shawn C commented:

    Lightly curated and published (changed title from allcaps, and re-wording on straining). I happened to have the Cointreau Noir, which is a relaunch of Cointreau's original brandy based triple sec (think Grand Marnier.) I picked up the Cointreau Noir some years ago to match two dozen 1920's French cocktail book recipes that called for "Majestic" which had long been discontinued. After looking through some of the 1920's French ads I realized that Majestic had been a Cointreau offering at the time, and the recipe was the basis for the Noir relaunch/renaming.

  • Re super haymaker, 14 hours 58 minutes ago Shawn C commented:

    I would stir rather than shake this. I didn't have the Evangelista abruzzo punch, but the description of it being a rum based Italian liqueur led me to using Borsci San Marzano instead. The difference is the latter won't have the citrus aspect. The result was complex with the tea like character of the Alpeggio being noticeable here.

  • Re Sharpie Mustache, 2 days 17 hours ago lesliec commented:

    Great with Suze and Luxardo Amaro Abano. Kind of eucalypt notes to my palate.

  • Re Cardinale (Naren Young), 2 days 18 hours ago mako commented:

    Thanks for the curation and for the fixes. Someone should add the "real" one.

  • Re The Fleet Street, 2 days 20 hours ago danoman89 commented:

    Wowza