Monday, June 29, 2009

Ramos Gin Fizz

I have had a few, and they weren't really my thing. Fluffy. Floral. Ginny. Fizzy. I prefer a more assertive cocktail. Something that steps right up to me and says, "Hey. I'm booze. Now shaddup an' drink!". You know... Manhattans. Martinis. Sazeracs. Shots of room temperature Fernet (no ginger ale, thanks). But for some reason I have become obsessed with this drink. Maybe the whole mixology thing has finally softened my crude edges, but MAN, I feel the need to create the perfect Ramos Gin Fizz.

The problem is, this is a labor-intensive beverage, to put it mildly. Call me a wimp, but I'm not sure I want to make more than one or two at a time. And if I actually succeeded in perfecting the RGF behind the bar, I could open up a Pandora's Box which could slow down production to a crawl, and well... I'm clearly getting ahead of myself. Ask any seasoned bartender about the RGF, and they'll tell you that you have to shake that thing for at least three minutes. Some sources claim that the perfect RGF must be shaken at least ten minutes to achieve the proper froth. Ten minutes? Really?

Still... so tempting.

1 jigger dry gin
1 tablespoon powdered sugar
3-4 drops orange flower water
1/2 lime -- juice only
1/2 lemon -- juice only
1 white of egg
1 jigger heavy cream
1 squire seltzer water
2 drops extract vanilla (optional)
This recipe is taken from New Orleans DRINKS and how to mix 'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale, Nouvelle Orleans; 1937

Check out this guy make one:

p.s. You have to respect a bartender that can recite poetry about a Mint Julep while he's making one.

Sad times for Range

We are all a bit melancholy this week because Eli is leaving soon. He says he's going to Africa, but we all have our doubts. I think this is all an elaborate ruse to set himself up in the Witness Protection Program, but I've also heard that he's moving to L.A. to take all the roles that Joaquin Phoenix is now turning down. We'll just have to wait until he sends some pictures of lions eating a zebu on the Kenyan savanna.

Anyhoo... His last night behind the bar is Thursday, July 2nd, so please stop by that night and wish him well while he muddles several hundred cocktails.