RAMOS GIN FIZZ - A hint of citrus with a touch of a floral note
Ramos Gin Fizz
Did you know that the Ramos Gin Fizz originated in New Orleans over one hundred years ago by owner/bartender Henry C. Ramos? Oddly as an owner of a bar, he supported the Prohibition and willingly closed his doors in 1919. Lucky for many of us, the Prohibition ended in 1933.
If you have never tried a Ramos Gin Fizz, this one might win you over. If you have had the pleasure of partaking in a Ramos Gin Fizz, then this recipe might become one of your new favorites. My friend, Jeanne, introduced me to these eons ago and they have become a tradition on our annual get-away to the coast. For some reason we started off having these at breakfast and sometimes at lunch, but they are great at any time.
Suggested Tools:
· Electric blender
. Jigger
. Measuring cups
. Measuring spoons
. Manual juicer, if needed
. 2 - 16 ounce glasses
Ingredients:
. 4 egg whites
. ½ cup granulated white sugar
. 6 ounces of your favorite gin
. 1 teaspoon orange flower water (Never fear, Amazon carries it)
. 1 ounce lemon juice – fresh or bottled pure lemon juice
. 6 ounces half-n-half
. About 2 cups (or 15 or so) ice cubes
Directions:
1. Place all ingredients into the blender, except for ice.
2. Add the ice to the blender and blend on the highest speed for about 30 seconds or until the majority of ice cubes have been well crushed.
3. Pour the dreamy elixir into the glasses and garnish with a dash of nutmeg.
Cheers!
The Crooked Ladle
Savor the taste...
