Gin Fizzes: Not Just for Cocktail Time Anymore


I don't know why, the other morning, I was moved to make a Ramos gin fizz at 9:30 a.m. Oh, yes, I do, actually. It's because I have Dave Wondrich's wonderful book Imbibe on my bedside table. And when I awoke this morning and reached to grab something to read, there it was. Soon enough, I found myself back in the pre-Prohibition world of punches, fixes, fizzes and daisies. I read the entry on the gin fizz and said, Hmmm. So, one egg and some half-and-half, orange-flower water, gin, sugar and lemon juice later, there I was, boozing in the morning. Now, I'm having coffee.

Here's my recipe from this morning (using what I had around the house). Be warned: the drink goes down mighty fine.
Into a mixing glass combine:

1.5 oz Plymouth gin
2 tablespoons lemon juice
2 tablespoons half and half
1 tablespoon powdered sugar
5 drops orange blossom water
1 egg white

Then fill the shaker with crushed ice, put the top on and shake the living bejeezus out of it. (I mean, shake it like there's no tomorrow. Wondrich describes the bar where the drink was invented as, first, having a designated shaker boy to do the work and, later, having a chain of shakers passing one drink down the line because it was too much for one person to do it all.)

Finally, strain the drink into a chilled glass. It's good to top it with a little soda water to set the foam. I didn't have any, but I did have a can of Safeway tonic, and it worked fine, since I only used a half ounce or so.

And a very good morning to you, sir!

P.S. Yes, I also made a batch of gomme syrup for use at Cantina tonight.

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