|Half of a Ramos Gin Fizz recipe|
Master bartender/mixologist Chris McMillian shares the history and demonstrates the assembly of the drink here. I tried my hand at making the Ramos Gin Fizzes yesterday during our Easter brunch. (I skipped the cream, however.) There were times when I had to hand the shaker over to my husband or another guest in order to serve food, answer the phone, or simply take a break. I ended up making four servings, but fortunately, some people were willing to split a serving. The work and the wait were worth it.
*Read New York Times article Things Get Messy When Bartenders Crack an Egg, by Glen Collins.
**I have a bottle of orange blossom water that will last me years. I'm going to start cooking more from the dessert sections of my Middle Eastern Cookbooks.