ramos gin fizz + the basque country blue ribbon
Evangelize. I've been feeling awfully nostalgic/nationalistic of late, which has led to a shameless promotion of all things Southern. Why? Maybe because twenty something of the thirty-one days in July were RAINY and COLD. Maybe I'm bitter that everything I've ever known about summer is being turned upside down.
Yes, my old compatriots, it can be 50 degrees in July.
There's a very special thing in San Sebastián called Musika Parkean, created by some very special people. It's music in the park, along with the exotic concept of picnic-ing, and done in style. This month's theme? #indenait +jazz. This month's contest? Drinks.
Ahem. Cue: Old New Orleans.
Cue, specifically, the Ramos Gin Fizz. One of the most refreshing, delicious alcoholic drinks around. Also fun to watch people balk at the ingredient list: raw eggs? cream? I'm not going to like that.
Ahem. Yes, you are.
Why? The orange flower water, the acidity from the citrus fruit....it is truly magical. Add the San Sebastián views of hilly green islands and clear water from atop the lawn of the queen's summer home, Miramar, and it's even more so.
The only catch? You have to shake this thing for a long, long time. Like five or ten minutes. It helps if, like the Ramos' bar in turn-of-the-19th-centry New Orleans, you have dozens of 'shaker boys' at hand hired specifically for the purpose. It also helps if you have muscles that were once trained by the meanest, most relentless trainer ever (happy birthday, Frank!). Or a kind British chap to relieve you every now and then.
Turns out the shaking was worth it....this drink, one that I'd only ever enjoyed in my own home or in New Orleans, Louisiana, was declared the winner of July 2011 Musika Parkean's Cocktail Contest. First place!
Well, if that don't just beat all....
ramos gin fizz
- 1 tablespoon confectioner's sugar
- 4 drops orange flower water
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1 1/2 ounces gin
- 1 egg white
- 2 tablespoons cream
Combine everything but the seltzer in a cocktail shaker with a handful of ice (crushed if possible). Shake. For a long time. Until you feel it thicken in the shaker. Pour a bit of seltzer in a tall glass, then strain the mixture into the glass.