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Ramos Gin Fizz Glass

Somewhere between a gin fizz and a milkshake the ramos was born in new orleans at henry ramos s imperial cabinet saloon in 1888. Ramos required the drink so foamy and cloud like in texture that he employed an extra chain of shaker men to one by one have a go at emulsifying the drink. Legend tells that the ramos gin fizz was so popular that ramos s bar needed at least 20 bartenders working solely on the cocktail.

Olivia Luz
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It s fussy dated takes a long time to make and uses too many ingredients one quite hard to find. Ramos a new orleans saloonkeeper the ramos gin fizz cocktail is sweet sour frothy and floral. Combining gin citrus egg white and heavy cream the drink requires vigorous shaking to reach the right texture. Henry carl ramos insisted that his fizz be shaken and shaken and shaken to reach the proper milky consistency. But when prepared correctly the ramos gin fizz is one of the most visually striking classic cocktails.

The ramos fizz alias the new orleans fizz or the gin fizz breaks all the rules. Later during mardi gras in 1915 35 bartender s were employed. The ramos gin fizz is without a doubt. A ramos gin fizz also known as a ramos fizz or new orleans fizz contains gin lemon juice lime juice egg white sugar cream orange flower water and soda water it is served in a large non tapered 12 to 14 ounce collins glass. And it s all about the texture achieved by long shaking.

Some ramos gin fizz recipes and indeed henry charles ramos original recipe call for old tom gin also our preference in which case you may need to reduce the amount of sugar syrup depending on your old tom personal tastes and citrus fruit. The orange flower water and egg significantly affect the flavor and texture of a ramos compared to a regular gin fizz. The ramos fizz or ramos gin fizz as huey long called his favorite drink is one of new orleans s most famous cocktails. Ramos eventually opened up another bar the stag where his drink s reputation really grew solidifying its place in cocktail history. The story goes that its inventor carl ramos employed a chain of shaker men in.

The ramos gin fizz the frothiest of the classic cocktails is both loved and loathed by bartenders. Finished with a splash of club soda its frothy white head towers out of the glass rising. Invented in 1888 by henry c. Gently pour club soda in at the very edge of the glass until the head rises at least half an inch above the rim enjoy and repeat. However it requires a bit of stamina to make shaking this drink is a task for even the most experienced bartender.

The ramos gin fizz is a complicated and involved cocktail recipe that takes a variety of ingredients and a bit of time to craft. As the final contents of the shaker are poured into the glass so the head should rise like a souffle. The ramos gin fizz is a complicated and involved cocktail recipe that takes a variety of ingredients and a bit of time to craft. The ramos gin fizz the frothiest of the classic cocktails is both loved and loathed by bartenders. Some ramos gin fizz recipes and indeed henry charles ramos original recipe call for old tom gin also our preference in which case you may need to reduce the amount of sugar syrup depending on your old tom personal tastes and citrus fruit.

As the final contents of the shaker are poured into the glass so the head should rise like a souffle. The ramos fizz alias the new orleans fizz or the gin fizz breaks all the rules. It s fussy dated takes a long time to make and uses too many ingredients one quite hard to find.


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Source : pinterest.com
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