Creamy orange sherbet for breakfast? And it's spiked with gin? And it's good for you?
Langermann's in Canton wants to make your dream come true with their take on a true classic, The Ramos Gin Fizz. There's only one, eye-opening catch: It's made with a healthy, fortifying portion of … egg whites.
Yes, the same homogenized egg whites that go into your omelet can also get you drunk. But before you say "gross!" there has to be a reason it's lasted for so long, right? The Ramos Fizz was invented in the late 1800s by H.C. Ramos in New Orleans, but Langermann's managing partner David McGill first tasted the drink while in San Francisco, where the Fizz continues to be a standard brunch offering. "It's a heavier, day-time cocktail. We wanted to serve it because it's Southern inspired, like our restaurant, and very different."
McGill acknowledges the initial reticence to the unique ingredient but sees the same phenomenon every week: "It just takes the first person to order one. Pretty soon, the table will order a second, then a third … . " But it's not the egg he attributes this phenomenon to; it's the equally unique orange flower water that is the real kicker. McGill notes that not only is the water potent (two to three drops of the stuff will do it), it is also difficult to find. Talk about a specialty drink.
Velvety and frothy, The Ramos Gin Fizz is a full-bodied cocktail. In addition to flower water and egg, heavy cream lends smoothness, while lemon and lime juices add refreshment. A heaping amount of sugar tames the citrus, while the juniper flavoring of dry gin plays up the floral quality of the orange. Think ice cream float.
Take time enjoying this drink — The Ramos Gin Fizz is definitely not one you'll want to throw back. But I'd be willing to wager if you ordered two or three, you'd get the same amount of nutrients in a well-balanced meal. Yep, it's a dream come true.
How to Make The Ramos Gin Fizz
2 ounces London dry gin (Plymouth)
1 ounce heavy cream
1 egg whites
1/2 ounce lemon juice
1/2 ounce lime juice
2 teaspoons superfine sugar
2 to 3 drops orange flower water
Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least one, preferably two minutes and strain into a chilled Collins glass. Top up with club soda.
Where to Get The Ramos Gin Fizz
2400 Boston St., Canton
$6 (Sunday-Saturday)Copyright © 2014, The Baltimore Sun