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Ramos Fizz


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62 replies to this topic

#31 newbie21

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Posted 15 June 2008 - 11:16 AM

Had one last night at The Violet Hour....Spectacular!!

#32 Mayhaw Man

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Posted 15 June 2008 - 12:11 PM

Ramos Gin Fizz

The right way

Enjoy

Edited by Mayhaw Man, 15 June 2008 - 12:11 PM.

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#33 daisy17

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Posted 15 June 2008 - 01:17 PM

That man is a class act. Great video.

He's using vanilla - am wondering how johnder's experiments with that went . . . .

#34 Mayhaw Man

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Posted 15 June 2008 - 04:05 PM

That man is a class act.  Great video.

He's using vanilla - am wondering how johnder's experiments with that went . . . .

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That man is a class act is right. He's massively entertaining and that stuff he is spouting out is not something he is reading off of a script. If you don't watch it, he'll go off like a juke box on whatever you order. I love having one or two with Chris. He's happily ensconced at the really cool bar in the lobby of the Pere' Marquette Hotel now (coveniently located right outside the door to MILA. I highly reccomend all visitors go visit Chris. Really nice guy, really classic mixologist.
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#35 Bunnyhugs

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Posted 15 June 2008 - 10:49 PM

He's happily ensconced at the really cool bar in the lobby of the Pere' Marquette Hotel now (coveniently located right outside the door to MILA


So he is still in New Orleans?

I googled and found a couple of hotels with that name. The more famous one seems to be in Illinois some place. The one in New Orleans is the Renaissance Pere Marquette. I'm just checking. I'd like to have a couple of his drinks when I visit during Tales of the Cocktail.

#36 The Drinkist

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Posted 16 June 2008 - 10:45 PM

The Great One is, indeed, holding court in New Orleans at the Rennaisance Pere Marquette. If you're going to have one of his cocktails, it may pay to come a day or two early or stay a day or two late, as I understand he'll be taking time off during Tales. He is doing a Sunday presentation, though, so you might get lucky there. (On the other hand, I can't think of a better reason to extend your trip by a few days than to sample the fluid delectables issuing from his shaker.)
Steve Morgan
[T]he cocktail was originally intended as a brief drink, a quick aperitif to stimulate appetite and stiffen the flagging gustatory senses, but it has passed into accustomed usage as a drink to be absorbed in considerable quantity despite the admonitions of the judicious. -- Lucius Beebe

#37 Bunnyhugs

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Posted 17 June 2008 - 06:45 AM

I'm planning to arrive on the 15th and leave on the 21st. Reckon I'll catch him?

And is his hotel in the general vicinity of Tales? I don't know New Orleans at all - or even the States for that matter. I'm coming from New Zealand. But if he's going to be in town I sure as hell want to have a couple of his drinks. I loved his videos.

#38 jsmeeker

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Posted 06 July 2008 - 04:47 PM

Wow, thank you both. 
so, to make sure I get this;
2 oz gin(tanq, beef)
1 oz lemon
1 oz lime
1 oz HEAVY cream
1 whole medium egg white

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So, I made an attempt at this today.

Didn't work out at all. For one, I think I over did it with the orange flower water. But the huge problem was that it wasn't at all creamy. I shook it dry for a minute or two, then with ice for a minute. When I poured it into a champagne flute and added the club soda, it seems like the cream and or egg got all clumped up. It's like it's all curdled or something. I have done drinks with egg white before, and they have worked. But never with heavy cream and a citrus.

What went wrong here?

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#39 slkinsey

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Posted 06 July 2008 - 06:00 PM

I think that's too much citrus, which can sometimes curdle both cream and egg white. See my recipe in post #2.

What kind of shaker are you using? How much head space does it have?

How much ice are you using? What kind? How cold?

The sad reality is that sometimes it just won't work out. Try, try again.
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#40 Alchemist

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Posted 07 July 2008 - 05:55 AM

Wow, thank you both. 
so, to make sure I get this;
2 oz gin(tanq, beef)
1 oz lemon
1 oz lime
1 oz HEAVY cream
1 whole medium egg white

View Post



So, I made an attempt at this today.

Didn't work out at all. For one, I think I over did it with the orange flower water. But the huge problem was that it wasn't at all creamy. I shook it dry for a minute or two, then with ice for a minute. When I poured it into a champagne flute and added the club soda, it seems like the cream and or egg got all clumped up. It's like it's all curdled or something. I have done drinks with egg white before, and they have worked. But never with heavy cream and a citrus.

What went wrong here?

View Post


Probably good this didn't work out as there is no simple in this and it might have put you off Ramos' FOREVER. I think that with the simple it should woirk as the sugar will bring the PH back in line. There should be about 7 DROPS of the orange flower water. Make sure that your ice is cold (but if it is straight out of your home freezer it is going to be too cold (and will shatter) so add it to your shaker, and then gently rock it for about 15 seconds to temper the ice so it won't shatter when you start really shaking it.) Then shake it until ice starts forming on the outside of the metal part of the shaker. then use a highball glass and get as much of the foam out as possible. A good trick for this (I call it the Alex) is to pour a little of the soda into the shaker and then use a spoon. When pouring in your soda spin the glass from the cheat with your other hand to achive a consistant rising head.

Toby

edit due to lack of coffee

Toby

Edited by Alchemist, 07 July 2008 - 06:04 AM.




A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#41 jsmeeker

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Posted 07 July 2008 - 08:15 AM

lets see..

I used a standard boston shaker. So, there was plenty of head space. I DID actually use some simple syrup. (1:1) When I quoted the receipe, I deleted the line with the sugar, but forgot to add one for simple syrup. Maybe I neededa little more?

Ice was straight out of the freezer. It's just regular home freezer ice from an ice maker. It's pretty hard and as cold as my fridge cna make it. (it's usually bone dry when it comes out). I'll say that I always thought having very dry ice was a good thing.

I don't understand the bit of getting rid of the foam. I thought that was part of the drink.

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#42 slkinsey

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Posted 07 July 2008 - 08:20 AM

You want to get as much of the foam out of the shaker as possible, so that it goes into the glass.
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#43 Alcuin

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Posted 07 July 2008 - 08:27 AM

You want to get as much of the foam out of the shaker as possible, so that it goes into the glass.

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This page might describe pouring the fizz into the shaker to extract more foam. The remaining film left in the glass reacts with the soda water to produce more foam which is then spoon onto the drink for maximum foam extraction.
nunc est bibendum...

#44 Alcuin

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Posted 07 July 2008 - 08:38 AM

I think that's too much citrus, which can sometimes curdle both cream and egg white.  See my recipe in post #2.

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2 oz citrus does seem like a lot. I've been using 1/2 each of lime and lemon which provides enough sourness for my palate but I've never tried 1 1/2 or 2 oz.
nunc est bibendum...

#45 Snowy is dead

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Posted 07 July 2008 - 11:48 AM

I've since tried the way it's done in that video from New Orleans. Calls for 1/2 of each citrus and a gin other than Tanqueray, Beefeater or such. Also called for vanilla extract, which was a nice touch and not too strong.

I had one at Eastern Standard last night, and they don't use any cream or milk, and it came out tasting almost the same as those I've had with the cream. No loss of foam or flavor. If anything the citrus and orange flower was sharper, but not overpowering. Quite lovely. Cheers to Bobby for making it for me and not throwing me out for asking.

#46 Alcuin

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Posted 07 July 2008 - 11:56 AM

I've since tried the way it's done in that video from New Orleans. 

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That's where I got it from too. I've never tried the vanilla; maybe it's time for some experimentation.

Did taking out the cream affect the mouthfeel at all? I assume it would be a little less full-bodied.

ETA: Those videos by Chris McMillian are incredible. The Mint Julep video's one of the greatest things I've ever seen. It'd be worth a trip down there to see that in person.

Edited by Alcuin, 07 July 2008 - 11:58 AM.

nunc est bibendum...

#47 jsmeeker

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Posted 07 July 2008 - 02:15 PM

You want to get as much of the foam out of the shaker as possible, so that it goes into the glass.

View Post



Ah.. I see. I thought Toby was saying to get rid of the foam before it went into the serving glass. Which didn't make sense to me. I just misread what he posted. I'll certianly try this again. Cutting back on the orange flower water is an easy enough thing. I'll also cut the amount of citrus.

Could the type of cream matter? I just use what is called "heavy whipping cream". It was the Horizon brand (organic). I've never ever been able to find heavy cream that was JUST cream and didn't contain any sort of stablizer. Just doesn't seem to be available here. I've looked and looked.

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#48 Mayhaw Man

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Posted 07 July 2008 - 02:45 PM

I know that this is just a basic suggestion, but we have had very good luck just doing what McMillan does above-exactly like he does.

It works so well that, the other night, it occurred to me that a paint shaker would be a good tool to have around. Just put it in, set for 10 minutes, and go do something else. Come back, open, pour, add a little soda, enjoy.
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#49 Alchemist

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Posted 08 July 2008 - 05:11 AM

I think that there is something very satisfying about making something the old fashioned way. A hollandaise tastes better if you use a whisk instead of a robocoup, and a Ramos is more refreshing when you have to sweat a bit for it.

Toby



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#50 jsmeeker

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Posted 08 July 2008 - 08:16 AM

I think that there is something very satisfying about making something the old fashioned way.  A hollandaise tastes better if you use a whisk instead of a robocoup, and a Ramos is more refreshing when you have to sweat a bit for it.

Toby

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I certainly don't mind a little work and "elbow grease" to make something tasty to eat or drink. Heck, lately I have been making mayo at home by hand with a whisk. :cool:

Jeff Meeker, aka "jsmeeker"
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#51 scratchline

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Posted 08 July 2008 - 10:37 AM

Okay, so this thread got me very thirsty. Followed McMillian's recipe using Malacca gin and demerara simple syrup and French orange flower water. I can't imagine a finer drink. Absolutely lovely on a sweltering NYC afternoon. If anything, it goes down too easy. Will repeat with Broker's gin but I'll be surprised if it's any improvement. Only question I have: Would it be better if I continued shaking past the three minute mark?

-Mike

#52 BrooksNYC

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Posted 10 July 2008 - 05:31 PM

My New Orleans father used to say that you can't over-shake a Ramos!

A contributor to the Drinkboy forum offered the following suggestion. (Haven't tried it, so can't vouch for it.)

"Flash-blend all ingredients (except for seltzer) — without ice — for 30 seconds. Transfer blended mixture to a shaker, and shake — with ice — for another 10-15 seconds. Strain into glass, and top with seltzer."

It's a break from tradition, but if it works, it might come in handy when making fizzes for half a dozen or more brunch guests. If anyone has the opportunity to try it, please let us know how it turns out!

#53 Troy Sidle

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Posted 09 August 2008 - 01:42 AM

Anyone ever tried substituting gin for another spirit in a Ramos? ... to any success?

#54 slkinsey

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Posted 09 August 2008 - 06:39 AM

I've had a Ryemos a few times. Pretty good.
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#55 jsmeeker

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Posted 13 June 2009 - 03:08 PM

I took another shot at this today, and I think my results were much better.

2 oz gin
1 oz. heavy cream
1 oz lemon juice
1/2 oz lime juice
1 oz simple
1 egg white
few drops orange flower water


No curdling issues this time. I DID get a very distinct, stable, foamy head. I wasn't totally sure if this was right or not. reading thorough this topic again, it seems to be the goal.

However, there were a few issues. Flavor wise, it was a bit lacking.. The non foamy part had little flavor. It was all trapped up in the foamy head. Another issue here was something mentioned a few times already. This drink needs a stronger gin.. Plymouth is all I had on hand (it's typically the only gin I keep on hand since I think it works well in most gin cocktails). Maybe Beefeater? A bit less money than Tanq.

Anyway, I think this drink i worth my time to perfect.

Jeff Meeker, aka "jsmeeker"
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#56 BrooksNYC

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Posted 13 June 2009 - 05:15 PM

Following your experiment with interest! When you hit on a gin that makes you happy, please let us know. Posted Image

(A well-made Ramos really IS a great drink.)

#57 TAPrice

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Posted 13 August 2009 - 12:02 PM

This is a quote from a 1943 ad touting the Ramos gin fizz at the Roosevelt Hotel in New Orleans:

Now you can enjoy this famous drink in our Main Bar or Dinning Rooms. Women find the Ramos’ Fizz smooth and mild--yet satisfying...Men find it tangy and bracing..Try one or two today.


Todd A. Price aka "TAPrice"


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#58 Alchemist

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Posted 13 August 2009 - 02:11 PM

I took another shot at this today, and I think my results were much better. 

2 oz gin
1 oz. heavy cream
1 oz lemon juice
1/2 oz lime juice
1 oz simple
1 egg white
few drops orange flower water


No curdling issues this time.  I DID get a very distinct, stable, foamy head.  I wasn't totally sure if this was right or not. reading thorough this topic again, it seems to be the goal.

However,  there were a few issues.  Flavor wise, it was a bit lacking..  The non foamy part had little flavor. It was all trapped up in the foamy head.  Another issue here was something mentioned a few times already. This drink needs a stronger gin..  Plymouth is all I had on hand (it's typically the only  gin I keep on hand since I think it works well in most  gin cocktails).  Maybe Beefeater? A bit less money than Tanq.



 

Anyway, I think this drink i worth my time to perfect.

View Post


Beefeater is the way to go as foar as I am concerned. Also I belive this drink is not meant to be bombastic. It is an eyeopener, it is supposed to be gentle and easy and help to bring you back to life, or at least settle your stomach enough that your shrimp and grits are a pleasure not a Kafkaesque nightmare.

Years ago I was talking to a bitter & jaded bartender from NOLA about the Ramos. He said something like...

"You f*^king cocktail c#$ts and your obsession with the f$%king Ramos. It's a stupid brunch cocktail that only bluehairs order."

That runs through my head every time I make one. I still like making and drinking them.

Toby



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#59 Junkbot

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Posted 02 March 2012 - 09:55 AM

My New Orleans father used to say that you can't over-shake a Ramos!

A contributor to the Drinkboy forum offered the following suggestion. (Haven't tried it, so can't vouch for it.)

"Flash-blend all ingredients (except for seltzer) — without ice — for 30 seconds. Transfer blended mixture to a shaker, and shake — with ice — for another 10-15 seconds. Strain into glass, and top with seltzer."

It's a break from tradition, but if it works, it might come in handy when making fizzes for half a dozen or more brunch guests. If anyone has the opportunity to try it, please let us know how it turns out!

Can anyone comment on the blender method? Given that the more shaking the better, wouldn't a blender be the ultimate method to create froth? I was also thinking about using an immersion blender for slightly less cleanup.

#60 slkinsey

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Posted 02 March 2012 - 11:26 AM

I've been thinking about batching a Ramos in a cream whipper. Seems like it should work.
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