#240 Cocktail: Oriental

      The cocktail was adapted from a recipe in "The Savoy Cocktail Book" 1930, which also notes that an American man desperately ill with fever in the Philippines in 1924, gave the doctor who saved his life the recipe for this drink by way of thanks.
       The original recipe was made with rye whiskey, but Gaz Regan offered a choice of whiskey styles and also changed the adding of curacao to triple sec to cut a little the sweetness of the drink

1 1/2 ounce rye whiskey or bourbon

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice

#239 Cocktail: Ramos Gin Fizz

      Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.
      The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

2 ounces Gin

1 ounce cream

1 raw egg white

1/2 ounce simple syrup

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

1/4 ounce orange flower water

club soda