Ramos Chata Fizz

This drink is based on the Ramos Gin Fizz. Originally called The New Orleans Fizz, this cocktail became popular after its creation in 1888.  Henry C. Ramos of the New Orleans Imperial Cabinet Bar invented this drink.  It became even more popular when Ramos opened his second New Orleans bar, The Stag.

This drink requires A LOT more shaking than your average cocktail.  The foamy head is key.
Mr. Ramos would hire teams “shaker boys” solely to shake this drink. He sold very large volume of this cocktail, and it was extremely labor intensive.  In fact it is written that during Mardi Gras 1915 he had a crew of 35 "shaker boys"

I created the Ramos Chata Fizz in tribute to Mr. Ramos and the wonderful history of fancy cocktails created in New Orleans.

Using RumChata instead of cream, makes an excellent variation to the classic Ramos Gin Fizz.  Substituting freshly squeezed lime and grapefruit juice for lemon juice makes it a delicate and nuanced cocktail. 
It takes a little work, but please give it a try!

Bartender Henry C. Ramos

Ramos Chata Fizz  (makes 2 cocktails)

• 5 oz Rum Chata
• 3 oz London Dry Gin
• 1 oz Freshly Squeezed Grapefruit Juice
• 1 oz Freshly Squeezed Lime Juice
• .25 oz Simple Syrup (1:1)
• 2 egg whites
• Dash of Orange Blossom Water, (order on Amazon, or substitute Orange Bitters)
• 3 oz Seltzer

Method:
Place a small (8 oz) highball glasses in the freezer to chill.
Place all ingredients in a shaker with ice and shake for at least one minute…two if you can stand it!
Strain into prepared glass, (without ice).
Pour Seltzer down inside  edge of glass, (the goal is to push the foam up the glass with the soda).