Later during mardi gras in 1915 35 bartender s were employed. The ramos gin fizz the frothiest of the classic cocktails is both loved and loathed by bartenders. The cocktail became extremely popular in the bar and because of the long preparation time you have to shake very long if you want to make this cocktail at a certain moment there were twenty bartenders who were doing nothing but making the drink. The drink became so popular that during the mardi gras season of 1915 it was said ramos had to employ 35 bartenders just to keep up with the number of new orleans fizzes ordered. The ramos gin fizz was first served by henry ramos in his new orleans bar.
This is obviously very tiring and labor intensive so very few people actually make authentic ramos gin fizzes. These gin fizz makers were called shaker boys and often rotated in relay lines to share the burden of shaking the cocktail. Combining gin citrus egg white and heavy cream the drink requires vigorous shaking to reach the right texture. The story goes that its inventor carl ramos employed a chain of shaker men in. That is until cherly purchased a shaker machine and started making the.
For six minutes the automated shaker was a controlled ferocious blur. For six minutes the automated shaker was a controlled ferocious blur. This is obviously very tiring and labor intensive so very few people actually make authentic ramos gin fizzes. How to make ramos gin fizz cocktail with erik lorincz the birdy 3 piece shaker is a masterpiece of japanese craftsmanship and leading technology. Later during mardi gras in 1915 35 bartender s were employed.
