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Bottoms Up! by Jamie Joy Gatto Ok- so most people don't drink alcoholic drinks for breakfast, but most people don't live in New Orleans! Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant, and often considered THE brunch drink served about town, this is one of New Orleans' most famous drinks. Rumor has it that Ramos hired up to 35 bartenders on Mardi Gras day-- in Ramos Gin Fizz heyday--  just to keep the Ramos Gin Fizzes flowing. The secret of its flavor and texture is orange flower water and egg whites that make it thick and fluffy. It is not as sweet as you'd imagine and quite unique, really light and refreshing!

Ingredients

1-1/2 ounces good gin (recommended Beefeater or Bombay Sapphire)
2 drops ++ Orange flower water
2 egg whites 
5 teaspoons confectioners sugar 
1/2 teaspoon lemon juice 
1/2 teaspoon lime juice
2 ounces half and half or whipping cream
1or two drops vanilla extract 
1/2 cup ice coarsely cracked 
 

++ Orange flower water can be difficult to find, but is available in better liquor stores or Middle-Eastern markets. You can also obtain it from Martin's Wine Cellar in New Orleans, (800) 298-4274, 3827 Baronne Street, New Orleans, Louisiana. If you absolutely cannot find orange flower water, try using a teaspoon of orange juice. It won't be the same though, I promise you. 
 

Method

1. This is a bit of a pain in the ass, but that is why Ramos needed 35 bartenders to help make and serve them on Mardi Gras days past, so please bear with me. But you already know that! You either mail-ordered ++Orange flower water or traipsed over to Martin's to go buy some already.

2. Separate the egg whites from the yolks and discard yolks or refrigerate and save for another recipe. 

3. Pour all ingredients into a blender. Cover and blend on high for about 90 seconds. 

4. The mixture should be quite thick and fluffy, so blend more if the texture is too thin or watery. This looks like an alcoholic smoothie... go ahead, pretend its good for you if it makes you feel better.

5. Pour into a tall thin glass, a Collins glass or Lager glass will do nicely, over some cracked or crushed ice.
 

If you want to make it easy to clean up, either keep making Gin Fizzes as your guests drink them down, or immediately soak the blender jar and used glasses in some water. Gin Fizzes are hard to clean up after, as the egg white ingredient will cause the mixture to cling to glass tenaciously. So why make this pain-in-the-ass drink with fancy rare ingredients that mess up all your dishes? What else are you going to have for breakfast on Mardi Gras day? Geeze! Some people... I swear...

Copyright © 2001 Jamie Joy Gatto. All rights reserved. Do not copy or post.

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