The Sparkling Ramos Gin Fizz

Henry C. Ramos invented the Ramos gin fizz in 1888 at his Imperial Cabinet Saloon on Gravier Street in New Orleans, where it was originally called the New Orleans fizz. The drink is a gin fizz enriched with cream, egg white, orange flower water, and a dash of vanilla, and it became one of the most famous cocktails in the American South. Its popularity and its exceptionally long mixing time were such that, during the carnival season of 1915, Ramos reportedly had thirty-two bartenders working at once doing nothing but shaking the drink, and they still struggled to keep up with demand. The Roosevelt Hotel in New Orleans later trademarked the name in 1935 and still serves the drink today, helped along by Governor Huey Long, who was so fond of it that he brought a Roosevelt bartender to New York to teach the New Yorker Hotel staff how to make it (Wikipedia)).

The Ramos fizz is defined by its texture. The orange flower water and the cream give it a silky, almost melted-ice-cream body, and the long shake, traditionally two minutes dry and one minute with ice, is what builds the thick, stiff foam that rises above the rim of the glass. Replacing the soda-water top with sparkling wine turns the fizz into a brunch centerpiece: the bubbles cut through the cream and the foam takes on a finer, more delicate structure, making the whole drink read as a sparkling, orange-blossom cream soda for adults.

Ingredients (serves 6): - 6 oz London Dry gin - 1½ oz fresh lemon juice - 1½ oz fresh lime juice - 3 oz simple syrup - 6 oz heavy cream - 1 large egg white (or 2 oz aquafaba) - 6 dashes orange flower water - A drop of vanilla extract per glass - 1 bottle (3 ⅛ cups) chilled Cava Brut or dry Prosecco

Instructions: Combine the gin, lemon juice, lime juice, simple syrup, cream, egg white, orange flower water, and vanilla in a cocktail shaker without ice. Dry shake vigorously for a full two minutes to emulsify the cream and egg into a thick foam. Add ice and shake hard for another minute. Strain into tall Collins glasses without ice. Top slowly with 2 oz chilled Cava per glass, pouring gently down the side so the foam rises above the rim. Serve immediately with a straw.

For a Crowd (serves 12): - Double all base ingredients; 2 bottles chilled Cava Brut - Dry-shake the cream and egg in batches; top with Cava at service. The foam does not hold, so shake and serve in waves rather than all at once.

Variations: - Diamond Fizz: Use sparkling wine in place of the soda water, the classic variation also known as a French 75-style fizz. - Orange Blossom Fizz: Add a teaspoon of fresh orange juice per glass to deepen the orange character. - Vegan Ramos: Replace the cream with full-fat coconut cream and the egg white with aquafaba for an identical texture without dairy or eggs.

Pairing: The Ramos fizz's creamy, floral character pairs with sweet brunch dishes such as brioche French toast, beignets, and fruit-studded pastries. Its richness also makes it a counterpoint to a savory New Orleans plate of shrimp and grits, and it sits happily beside a peach bellini mimosa on a celebratory brunch table.

Reference Links: - Ramos gin fizz (Henry Ramos, Imperial Cabinet Saloon, 1888, New Orleans): Wikipedia)

Pro Tips: The long shake is non-negotiable; a Ramos fizz shaken for thirty seconds will be flat and thin, and the foam will collapse before the glass reaches the table. Dissolve the sugar before adding the ice, as the sugar acts as an emulsifier alongside the alcohol to set the egg white. Orange flower water is potent, so measure it in dashes rather than pours, since too much turns the drink soapy. Serve the drink the moment it is poured, because the foam is the entire point and it does not wait.