On Saturday, June 9, gin lovers all over the world will raise their glasses to the versatile spirit. So, here’s a bevvy we thought of celebrating World Gin Day with. Needless to say, you can use the same refreshing drink for your next summer party or as an enlivening after-work tipple. Wondering what you should do if you’re more of a whisky lover and still want to try this gin fizz? We’ll tell you.
Before you know how to make the cocktail, how about taking a look at its history? Originally known as The New Orleans Fizz, this drink gained popularity in 1888, and was named after its creator – Henry C. Ramos – who then worked at NOLA’s Imperial Cabinet Bar. Later on, Ramos opened up The Stag, another bar, where the reputation of his signature cocktail grew, securing its indomitable place in cocktail history.
The Ramos Gin Fizz became so popular that the Ramos’s bar had 20 bartenders who’d work on the cocktail dedicatedly. In 1915, during Mardi Gras, 35 bartenders were employed. In New Orleans Drinks and How to Mix ’Em, Stanley Arthur, the author wrote that the bar staff “nearly shook their arms off, and were still unable to keep up with the demand”.
To make yourself a Ramoz whisky gin fizz with a slight twist,
15ml freshly squeezed lemon juice
15ml freshly squeezed lime juice
20ml sugar syrup
5ml orange flower water
3 drops of vanilla extract
1 egg white
25ml double cream
To mix your own Ramos Whisky Gin Fizz…
Combine all ingredients except the sparkling water in a cocktail shaker and shake hard. Don’t add ice in the beginning. Once done, open the shaker, add ice and shake again. Strain the blend into a chilled Collins glass and add sparkling water on the top. Add a slice of orange to garnish.
If you want your drink to look fancier, add props like an umbrella.
Interesting, isn’t it—a cocktail that is named after a legendary detective fiction writer?
Irish whiskey has a rich history, with its beginnings dating back to the 12th century. Around 1000 A.D., on return from their travels, monks brought back the art of distilling perfumes to Ireland and the Irish modified this technique to obtain a drinkable spirit. The whiskeys made during those times were not aged, but flavoured with aromatic herbs such as mint, thyme or anise.