826 found Showing cocktails with ingredient Orange bitters

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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 Flight of the Negroni

The Negroni is indomitable. Attack it with skewed ratios, and it rallies. Violate the ingredients, and it stubbornly persists. I can’t think of another drink that you can screw up so thoroughly and still enjoy the result.

This history of the Negroni is disputed, but probably dates to 1919, where the Americano was stiffened by substituting gin for the soda water. Regardless of exactly who created the drink and when, the Negroni is the King of bitter cocktails. If you spy a bottle of Campari on the backbar, the bartender probably knows how to make a Negroni.

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Recent Discussion

  • Re Suzerac, 5 days ago Artur B commented:

    Reduce Suze, increase Rye.

  • Re Save the Last Dance, 1 week ago flickerdart commented:

    Made this with Smith & Cross rum standing in for the Appleton. I think the charred flavor kind of takes over unfortunately, but the concept feels sound: a dry baking spice bomb.

  • Re Chicagovardier, 1 week ago Shawn C commented:

    Surprisingly, despite not having any real base spirit, this Boulevardier inspired riff works. Admittedly, I don't find Malort horribly bitter, and I use it as a single note bitter and drying agent for overly rich cocktail recipes. Also my bottle is now 2+ years old so it could be losing some wormwood intensity even in a dark cabinet. The Abano provides a slightly earthy, herbal connection to the wormwood and red berry/grape of the vermouth. It is an extremely dark brown.

    Note: I grabbed the wrong bottle of amaro out of the cabinet the first time, Amaro di Angostura. While it sort of worked, the flavor was thinner and did not connect things as well.

  • Re Pearl Handle Gun, 1 week ago yarm commented:

    Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.

  • Re Hurly-Burly, 1 week ago yarm commented:

    I forgot that this one was "mine" -- I always attribute the initial idea to Paul Manzelli at Bergamot in Somerville, MA, who made me a 5 part Hoop La riff that I felt needed a little work. I went home and made it again but dropping the orange liqueur to what's published here.