| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Alcohol | 1 | Drink |
INGREDIENTS
| 1 1/2 | oz | Gin |
| 2 | dr | Orange flower water |
| 2 | Egg whites | |
| 5 | ts | Confectioners sugar |
| 1/2 | ts | Lemon juice |
| 2 | oz | Half and half |
| 1 | dr | Vanilla extract |
| 1/2 | c | Ice coarsely cracked |
INSTRUCTIONS
Put all ingredients into a blender. Cover and blend on high for 90 seconds. The mixture should be quite thick and airy, so blend more if the texture is too thin. Pour into a tall thin glass, or a double-sized old fashioned glass. Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant, this is one of New Orleans' most famous drinks. The secret of its flavor and texture is orange flower water and egg whites. When Huey P. Long was governor of Louisiana he brought with him to New York's Roosevelt Hotel the bartender from the New Orleans Roosevelt just so he could have New Orleans gin fizzes whenever he was in New York. Yeah, sure, every man a king ... Typos By Jim Kirk - captain@iquest.net by somebody@somewhere.com Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997
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