Tonga Room and other bay area treasures - General Tiki

T thejab Grand Member (1 year) Tradewinds Apartments, Alameda, CA Joined: Mar 25, 2002 Posts: 2992	T thejab Posted posted on Tue, Mar 18, 2003 9:55 PM Here's the Ramos Gin Fizz recipe from the book "Famous New Orleans Drinks and How to Make Them", by Stanley Clisby Arthur, 1937. 1 tablespoon powdered sugar 3-4 drops orange flower water juice of 1/2 lime juice of 1/2 lemon 1 jigger dry gin white of 1 egg 1 jigger rich milk or cream 1 squirt seltzer water 2 drops vanilla extract (optional) "Mix in tall barglass in the order given; add crushed ice, not too fine as lumps are needed to whip up the froth of the egg white and cream. Use a long metal shaker and remember this is one drink that needs a long steady shaking. Keep at it until the mixture gets body - "ropy" as some experinced bartenders express it. When thorouhly shaken, strain into a tall thin glass for serving." Whew! Good luck Martin! Let me know how it came out.

Here's the Ramos Gin Fizz recipe from the book "Famous New Orleans Drinks and How to Make Them", by Stanley Clisby Arthur, 1937.

1 tablespoon powdered sugar
3-4 drops orange flower water
juice of 1/2 lime
juice of 1/2 lemon
1 jigger dry gin
white of 1 egg
1 jigger rich milk or cream
1 squirt seltzer water
2 drops vanilla extract (optional)

"Mix in tall barglass in the order given; add crushed ice, not too fine as lumps are needed to whip up the froth of the egg white and cream. Use a long metal shaker and remember this is one drink that needs a long steady shaking. Keep at it until the mixture gets body - "ropy" as some experinced bartenders express it. When thorouhly shaken, strain into a tall thin glass for serving."

Whew! Good luck Martin! Let me know how it came out.

Post #27198 by thejab on Tue, Mar 18, 2003 9:55 PM