Wednesday, August 14, 2013

The Ramos Gin Fizz

By Warren Bobrow, Cocktail Whisperer

The Ramos Gin Fizz is one of those fantastic long drinks that goes so far as to act as a powerful medicine. Medicine you say? Yes, drinking a Ramos Gin Fizz is the same as going to your pharmacy and buying an antacid for your stomach. But how does this work? How is this possible?

There are powerful medicinal properties in the Ramos Gin Fizz. Forget what you know about the history of this drink. Henry Ramos invented this fizz in his cocktail bar to bring a bit of New Orleans to the rest of the country.

Sure it's a complicated drink to make correctly and yes, there are some ingredients that you might not be able to find too easily. But sit easy in your chair and rest awhile. When you are good and relaxed, find the time to make this lovely and effervescent trip to steamy New Orleans in your tall glass.

My evening started with a Ramos Gin Fizz in Brooklyn. And by a stroke of good luck they used a London Dry style gin to make it. What a nice surprise! This venerable drink was off to a good start! The friendly bartender was more than willing to try her hand at making one. You cannot imagine my delight!

This Ramos Gin Fizz reminded me of the one that I enjoyed in New Orleans, prepared by Marvin Allen at the Carousel Bar! That one enjoyed during Tales of the Cocktail went down like a liquid version of icy cold, cotton candy!

Here is my recipe for the perfect Ramos Gin Fizz:

2 oz. The 86 Co. Fords Gin
2 dashes Orange Flower Water
½ oz. Lemon Juice (freshly squeezed and strained)
½ oz. Lime Juice (also freshly squeezed and strained)
½ oz. Simple Syrup (2:1 ratio)
½ oz. Heavy Cream
¼ oz. Ice Cold Milk
1 Egg White
Hand Cut Ice
Perrier Sparkling Natural Mineral Water

Preparation:
1. Dry shake the egg white with the other ingredients save for the ice and the mineral water. Do this for about 20-30 seconds to stretch the egg whites into a sort of meringue.
2. Fill the shaker ½ with ice and shake, shake, shake for at least 3-5 minutes! It may seem like a long time but the results will be incredibly creamy and fluffy.
3. Pour into a glass with one spear of hand cut ice. I like ice in my Gin Fizz as it keeps this drink cold.
4. Top with a good splash of the Perrier Mineral Water.

Fords Gin mixed into a Ramos Gin Fizz is the perfect antidote to a sour stomach. Perhaps it's the ingredients themselves that makes this handcrafted spirit so beguiling.

From DrinkUpNY: "Fords Gin is a blend of nine botanicals: juniper from Italy, coriander from Romania, lemon peel from Spain, bitter orange peel from Haiti and Morocco, grapefruit peel from Turkey, angelica from Poland, cassia from Indonesia, jasmine from China and finally, orris from Italy and Morocco."

All of these ingredients in Fords Gin are used in forms of herbal medicine. Gin itself has a tempestuous history, but research has shown that gin was used all the way back, during the time of the plague to cure the virus.

There is powerful medicine at work in every sip of Fords Gin. Simon Ford is one of the owners of this new brand of spirits along with Jason Kosmos, Dushan Zaric, Malte Barnekow and Kris Roth. All of these formidable people are talented beyond belief. They exemplify what I like to call a "Class Act" and this shrine of everything cocktail is more than worthy of my praise.

On my way back home from Brooklyn, I found myself at Employees Only, the restaurant and handcrafted cocktail boîte located on Hudson Street in New York City. Employees Only uses a plethora of different spirits, all of them the best, but something I noticed immediately was the number of 86 Co. bottles on the shelf. And right up there next to the Caña Brava Rum and Cabeza Tequila was a bottle (in this case, many bottles) of Fords Gin.

But words to the wise, to order something off the set cocktail menu at Employees Only when they are crowded is a very BAD IDEA, especially when that drink is something as complicated and time-consuming as a Ramos Gin Fizz. So I kept it easy and ordered a Hemingway Daiquiri. And that was made with the magnificent, 86 Co. Caña Brava Rum, so all was not lost. It was a superlative drink that was sparked to heights yet higher with the brightly flavored, fresh squeezed lime juice that didn't come from a bottle.

They get it at Employees Only!

And then there was the drink itself with little crystal rainbows of chipped ice hanging in suspension inside the frosty "Martini" glass, immediately elegant and elongated in my hand. I wanted another, but like all good things in life, one of their potent cocktails was certainly enough liquor to be enjoyed at the time.

Maybe next time I'll sit at the bar with my Employees Only tattoo showing on my arm?

Whether it's Fords Gin in your Ramos Gin Fizz or Caña Brava Rum in your Daiquiri, all 86 Co. spirits are delicious in whatever cocktail you desire. You can thank The 86 Co. for that as well as Employees Only for making cocktail memories!

Cheers from DrinkUpNY!

Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys.

1 comment:

  1. Nice to virtually meet you Warren, Thanks for stopping by Lostpastremembered. Those photos inspired the gumbo for sure.

    ReplyDelete

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