Morning
Ramos Gin Fizz
Like gumbo and gratuitous boob flashing, the exquisite Ramos Gin Fizz is one of New Orleans’ gifts to the world. Henry Ramos invented the frothy sensation at his Imperial Cabinet Saloon, in the 1880s. Huey Long couldn’t live without them, and brought a bartender to New York to teach the Yankee boys to make his drink proper. During the Carnival of 1915, to meet demand, Ramos put 32 “shaker boys” behind the bar. There’s a lot of ingredients involved, and a Jerry Lee Lewis amount of shaking (12 minutes was the old standard). In other words: Don’t order six of them during a busy brunch, and tip well.
Recipe:
1 ½ oz Bluecoat gin (or gin of your choice)
1 egg white
½ oz fresh lemon juice
½ oz fresh lime juice
1 oz simple syrup
2 drops of orange flower water
2 oz cream
Soda water
In a mixing glass, combine egg, juices, flower water, simple syrup, and cream. Shake without ice to emulsify the egg. Add gin and ice. Shake again, vigorously. Strain into a Collins glass (no ice) and top with soda water. Whip gently with straw or bar spoon to encourage the foam.
Variation: add two drops of vanilla extract
Recipe:
1 ½ oz Bluecoat gin (or gin of your choice)
1 egg white
½ oz fresh lemon juice
½ oz fresh lime juice
1 oz simple syrup
2 drops of orange flower water
2 oz cream
Soda water
In a mixing glass, combine egg, juices, flower water, simple syrup, and cream. Shake without ice to emulsify the egg. Add gin and ice. Shake again, vigorously. Strain into a Collins glass (no ice) and top with soda water. Whip gently with straw or bar spoon to encourage the foam.
Variation: add two drops of vanilla extract
Afternoon
Hemingway's Cocktail Recipe: Death in the Afternoon
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains
the proper opalescent milkiness. Drink three to five of these slowly." Ernest Hemingway
Unless you're a champion drinker like Hemingway was,
it is probably not wise to drink the number of these drinks he prescribes.
Real Absinthe is at least 110 proof.
You could substitute Pernod or Ricard, or any pastis for the absinthe.
Night
Campari Smash
The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.
The Goods:
4 lemon wedges, seeds removed if possible1 1/4 ounces Campari3/4 ounces limoncello
Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.
