Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds.
Add 3 or 4 ice cubes and shake vigorously until well-chilled.
Double-strain into a chilled Collins glass and top with club soda.
The first printed recipe for a Gin Fizz appeared in the 1876 edition of “The Bar-tenders Guide” by Jerry Thomas.
While this frothy cocktail is inarguably delicious, many recipes call for 15 minutes of vigorous shaking by hand. It takes a lot of time – and muscle – to make this ethereal drink, but many have thought it worth it – notably larger-than-life Louisiana Governor Huey Long.
Legend has it that Huey brought his New Orleans bartender with him on a business trip to New York because he couldn’t do without his Ramos as perfected by his favorite bartender. He called it “his gift to New York.” Some even say he was keen on building Airline Highway from Baton Rouge to New Orleans so he could enjoy a Gin Fizz at the Sazerac Bar 40 minutes faster.
RAMOS GIN FIZZ
Henry C. Ramos knew he was onto something when he first concocted the cocktail in New Orleans at his bar in the Meyer’s Table D’Hotel Internationale back in 1888. One Carnival season, after he’d moved to the Imperial Cabinet Saloon, he was forced to employ dozens of “shaker boys” just to meet the demand for this festive libation. After Prohibition, Ramos sold the rights to this drink to the Roosevelt Hotel where you can still enjoy it today. Other places also boast their versions.
You can also master the making of this tricky but tasty cocktail yourself with the recipe below.
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