Also known as a Ramos Fizz, the original New Orleans Fizz was created in the late 1800’s by Henry C. Ramos in the Imperial Cabinet Saloon at the Meyer’s Restaurant on the corner of Gravier Street and Carondelet in New Orleans, Louisiana. The cocktail became so popular that, by the 1915 Mardi Gras celebration, Ramos’ 35 bartenders, also known as “shaker boys”, could not keep up with customer demand.
In 1919, when Prohibition began, Ramos announced, “I’ve sold my last Gin Fizz.” As a token of appreciation to his loyal fans, he published his secret recipe in the New Orleans Item-Tribune. In 1933, The Roosevelt Hotel trademarked the name Ramos Gin Fizz, and continues to make them today.
In our version, East meets West in this crisp, tropical twist on the traditional cocktail.
The Bombay Summer Sparkler
by Barb Webb
- 2 oz. Bombay Sapphire East
- 1 tbsp. Honey
- 1 tbsp. Lemon Juice
- Q Club Soda
- 2 dashes orange flower water
Combine Bombay Sapphire East, lemon juice, and ice in a cocktail shaker. Strain into a goblet glass. Stir in honey and orange flower water. Add a slice of lemon. Add ice, if desired, and top with Q club soda. Garnish with lemon peel and/or a sprig of rosemary.