Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant,
this is one of New Orleans' most famous drinks. The secret of its flavor
and texture is orange flower water and egg whites. When Huey P. Long was
governor of Louisiana he brought with him to New York's Roosevelt Hotel
the bartender from the New Orleans Roosevelt just so he could have New
Orleans gin fizzes whenever he was in New York. Yeah, sure, every man a
king ...
Orange flower water can be difficult to find, but is available in
better liquor stores or Middle-Eastern markets. You can mail-order it from
Fee Brothers, and in New Orleans you can also obtain it from
Martin Wine Cellar or Vieux Carré Wine and Spirits.
- 2 ounces gin
- 3 drops orange flower water
- 1 egg white
- 1 teaspoon bar sugar
- 1/2 ounce lemon juice
- 1/2 ounce lime juice
- 2 ounces cream
- Soda water
Shake all ingredients except the soda water very vigorously for at least one minute, preferably longer -- the
longer the better. Strain into a tall thin glass, or a very large old fashioned glass, and top with some soda
water. Stir.
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Chuck Taggart
(e-mail chuck)