| 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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