#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