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Underserved is a recurring Y&H feature highlighting the best cocktails you’re not ordering.
What: Ramos Gin Fizz with Old Tom Gin, citrus, egg whites, cream, and orange blossom water
Where: Beuchert’s Saloon, 623 Pennsylvania Ave. SE
What You Should Be Drinking
A Ramos gin fizz takes 10 to 15 minutes to make, so you won’t see it on many cocktail menus. “Some people in the bartending community have said, ‘Whoa, you’re bold,’” says General Manager and Beverage Director Ed Howard. “Off the top of my head, I don’t know anyone else that has it on the menu.” (Though some bars, like Jack Rose Dining Saloon, will make it for you if you ask nicely.) The reason for all the fuss is that the drink must be whipped at length to obtain the ideal light and airy consistency. While the original recipe from 1888 invented by New Orleans’ Henry C. Ramos calls for 12 minutes of shaking, Beuchert’s Saloon is able to get you a fizz in mere minutes thanks to a shortcut: a milkshake blender. The result is a frothy beaut that passes the test. “You have a good Ramos gin fizz if when you stick the straw in it, it doesn’t move, lean, or slant,” Howard says.
Why You Should Be Drinking It
See if you can get Don Ho’s “Tiny Bubbles” out of your head after a few sips of this highly effervescent drink that tickles the tip of your tongue. The texture is what makes it memorable, but some people still shy away from drinks with eggs and cream, which is why Howard says the Ramos gin fizz is underserved. The orange blossom water adds elegance to this great palate awakener. There’s even a way to get a little extra buzz: “People that want to feel their booze ask for the [Green Hat] Navy Strength Gin—that’s a little secret,” Howard explains.
Photo by Laura Hayes