Sunday, January 17, 2010
Ramos Gin Fizz & Sazerac
The first was the Ramos Gin Fizz, pictured here. There are several different kinds of Gin Fizzes. The Ramos Gin Fizz is a milky, eggy contraption, said to be the favorite of Huey P. Long. I followed the recipe from this YouTube video on New Orleans cocktails. The funny thing here is really the combination of citrus (lemon & lime) and cream. As Brianne asked, YES, it did curdle when I first put them together. I guess that was a little off-putting, but once you shake the whole thing up, I guess it kind of beats the curdle into a more creamy mixture. Anyway, it doesn't matter matter, because it tasted pretty great. Creamy, sparkling and orange-y, thanks to the orange flower water, which I purchased at Salim's on Centre. Actually I think it was better than the only other one I've ever had, at the Carousel Bar in New Orleans, because that one had ice in it, which was kind of weird. Other changes: I used sugar instead of simple syrup, and light cream instead of heavy cream.
The next drink I made was a Sazerac. This again came from the New Orleans cocktails series on YouTube. The Sazerac is funny, because the drink itself is pretty simple, but the process is very complicated. I was smart enough to pick up some Peychaud's bitters last time I was in New Orleans, but I did not get Herbsaint, and I did not want to buy Absinthe, which is like $60 at the liquor store. Instead I used Pernod, and it was perfectly fine. My Sazerac was good, although not the best one I have had.
Oh yeah, and the Saints won, so I may have to continue this newly formed tradition next week. Feel free to play along at home.