Lola at the Coffee House

Oooh, I didn't scroll down far enough to notice the descriptions of the Ramos Gin Fizz. Now I'm really wanting one. Thanks for the teaser.

having read this

http://www.cocktailchronicles.com/2005/09/11/in-praise-of-difficult-drinks-part-i-the-ramos-gin-fizz/

I think I will dress for my Ramos gin fizz.

I've already got out my black lace shift dress with the long fringed hem for Alexandrian dance practice so I think I might as well put it on for drinks time.

Now to find those dang practice shoes.

I had never heard that use in my life, Spendi, 'shin' with that meaning until you used it here. Does BrE also use 'shinny'?

I don't think it could be considered a sensuous experience to lodge a sliver in your pecker but, as the old saying goes, "whatever turns ya on".

From your bellybutton? No thanks. Use it to make Set a pillow.

I'd always seen an extra syllable...shinnying...for climbing, typically using the legs.

Have you ever heard the no 'y' form, RJB?

Beth, I'll wear white lace with high heels. Since I can't walk in high heels, I'll arrive in a taxi and leave in a taxi with as little walking as possible--but I'll look great.

I had this drink in San Francisco in the 60's at a beautiful restaurant. Sorry, can't remember the name, but then having lived in San Francisco in the sixties means that I don't remember much during those few years, mostly just good times.

http://www.youtube.com/watch?v=EmyaDrAzq6o

http://www.youtube.com/watch?v=bch1_Ep5M1s

Ah, thanks for the memories.

You're welcome, Diane. That is a particularly nice memory.

I'd love to join you.

I'll dress for the occasion also, but I'll skip the high heels. I'm wearing a red crepe pants suit with more moderate heels--I like being able to walk comfortably.

Can't wait to try the Ramos Gin Fizz.

Izzie, your red pants suit sounds beautiful and very elegant. You are very smart to wear more comfortable shoes. It's great that you can join us.
I'm seventy years old and very stupid to wear heels, but the Ramos is from such an elegant time that I couldn't resist.
Where is Lola and Osso and anyone else who would like to join us?

Cheers.

I'm here, and I'd like to try one. I've never had that drink before. It's late so I've already changed into something comfortable, but I'll throw on this teal paisley silk shawl with the black fringe that I just love. May I sit between you and Izzie, Diane?

Sounds like some sort of antidote for being HIGH HIGH HIGH!
Glad you got down safely!

Not gin, thank you, can't bear the smell of it! Buck's Fizz perhaps? That's an old favourite of mine.

Merely says that people would rather stand around and watch than join in.

I'm reading this in the morning, too early for a Ramos Fizz. I'll need some breakfast first. I remember trying a Ramos Fizz at some restaurant, but not sure where - Los Angeles or maybe in San Diego. I did wear high heels in those times, but gave them up as too painful, and glad I did. I think I'll wear that dress from India that rarely leaves my closet. It's pretty, kind of mustard colored, with lots of trim. Oh, and sandals.

wtf is a Ramos Fizz?? Is that a drink to serve while wat6ching porn flicks?

From wiki -


A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce glass).

The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."[3] Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.[4]

The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.


http://www.tastebook.com/recipes/1272382-ALTA-MIRA-RAMOS-FIZZ

ack

forgot it is the Khalsa Day parade

maybe it'll go past the cafe ?

Wassau, an order of rye toast with Silver Shred marmalade and tea. Make it a carafe this time. A cup isn't going to be enough.