- 2oz CachaÇa Germana
- 3/4oz Lemon Juice
- 3/4oz Simple Syrup
- 4 Dashes Orange blossom water
- 1 Egg white
Garnish: Dash of Miracle Mile Charoset Bitters
Another day, another sour! haha I do love this style of drink if you haven’t already noticed. Sadly it is pretty unlikely you will be able to recreate this one completely at home, due to the use of Charoset bitters created by Louis Anderman and Miracle Mile Bitters, simply for friends and family.
For those of you who don’t know, Charoset is a sweet, dark-colored, paste made of fruits and nuts eaten at the Jewish Passover Seder. Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres — חרס — meaning “clay.” There are many recipes for charoset. Eastern European charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet wine. Honey or sugar can be used as a sweetener and binder.
Miracle Miles Charoset bitters had a lovely cinnamon apple smell and worked beautifully on top of this sour. Seeing as Passover began last night at sundown, this Sour FutureGreg made for me seemed a fitting option for drink of the week.
Ramos Gin Fizz (AKA New Orleans Fizz)
- 2 oz Old Tom Gin
- 1/2 tbl spoon fine sugar
- 3/4 oz Lemon juice
- 2 drops Orange Blossom Water
Shake in a mixing glass half full with ice, then add:
- 1 oz Whipping/Heavy Cream
- 1 Egg White
Shake continuously for a long time then strain in to a Fizz glass (no ice) and top with Club soda (or Soda from a siphon)
Garnish: Orange Slice (optional)
This will be my last post before flying to New Orleans on Wednesday for my second year of Tales of the Cocktail. I will attempt to “Blog as I go” at Tales this year, however back-to-back seminars, tastings and multiple parties will make “writing time” difficult to come by, but oh how i’ll try. It seems appropriate to put up another NOLA classic to mark the start of TOTC tomorrow, and this stands out as one of my all time favorites. As some of you may recall I wrote about a punch my boyfriend made a while back that was based off the above recipe. (see here)
Henry C. Ramos is said to have invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans. Although, there is some suggestion that the drink already existed under the name New Orleans Fizz. One thing I know for sure is that this is one of the city’s most famous cocktails. It is still a popular choice during trips to French Quarter although it is said that during the carnival of 1915, 32 staff were on at once at Imperial Cabinet Saloon, just to shake drinks in order to keep up with the high demand. It had a long mixing time (12 minutes) which made it a very time consuming cocktail to produce. A Fizz is a genre of drink, named because recipes had bartenders ‘charge’ the drinks with soda from a soda siphon, although nowadays using a bottle of club soda to top it off is sufficient.
The above recipe is a bit of a mix. I took the main ingredients from the recipe written in ‘Modern American Drinks- How to mix and serve all kinds of cups and drinks’ by George J. Kappeler, copyright 1895, however egg white and orange blossom water were added in much later recipes.
Actual recipe from ‘Modern American Drinks’ 1895
I personally love the fluffiness of drinks with egg white so I feel I have to put a recipe that includes those ingredients. The drink itself is creamy, sour and sweet. With the addition of orange blossom water it tastes almost like an orange cream soda. Very tasty.
I will definitely be ordering one when in NOLA, and i’ll let everyone know how it tastes! Be sure to follow my twitter @TheFussyOne1 and Instagram @TheFussyOne for live feeds throughout the trip.