New Orleans' best cocktails: The Ramos Gin Fizz
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Chris McMillian has opened “Revel Café & Bar,” located at 133 N. Carrollton Avenue in New Orleans. Chris encourages you to come visit him and hear these stories first hand.
Revel on FB: / revelcafeandbar - แนวปฏิบัติและการใช้ชีวิต
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This is my friend's dad. If you order more than a couple of gin fizzes for the table they make you shake the drink yourself so they don't hurt their arms haha.
He retired in 2009
@@bencowie3141 he owns his own bar ya goof, it’s called Revel Bar
I had a Ramos Gin Fizz (amongst other cocktails) from this very man last time I was in New Orleans and it was divine. Seriously, if you're ever in New Orleans grab dinner at Cochon (which is absolutely amazing too) and head over to this Chris' bar, hopefully while he's working. I went on a Thursday and we were pretty much the only people so we ended up hanging out and talking with him for nearly two hours. He knows his stuff and obviously loves his work. I know I'll be heading back!
ive been all over the wold and i gotta say you are one of the best if not the best bartender i have ever seen
This guy is just so amazing. I constantly watch his videos!
This is my favorite cocktail. I LOVE GIN
One of my all time favorite cocktails...the perfect drink and he makes it beautifully.
Great bartender. Thank you for sharing.
Made this cocktail as soon as I saw this video... AWSOME results! Thanks so much!
I had Chris make me one of these on my last trip to New Orleans. It was a stunning drink.
class is a rare bread in america, this guy is great.
Chris is had mastered his trade! If half the bartenders out there had a tenth of his skill and knowledge the world would be a better place for drinkers...
what a magnificent cocktail!
One of my faves...
Chris should have a show on the Food Channel.
What a beautiful cocktail, and an amazing one. I normally can't stand gin, and this one is a thing of beauty indeed.
I love it!
I dont even drink. But I still appreciate his mastery and wealth of knowledge about the drinks
One of my favorite cocktails. I just ordered some orange flower water. I haven’t had a Ramos Gin Fizz with vanilla extract. I may have to give it a shot.
Remember about simple syrup, true simple syrup is equal parts sugar and water. Two parts sugar and one part water is heavy simple syrup, so only use half as much if using the heavy.
my favorite drink
cant wait till im 18 and can try different cocktails! 2 more months!
My grandpere made this drink every Sunday for brunch.
Give this man a TV show....
@Bulldog22031 it's 1.5oz of London dry gin and at the end, after the strain, you have to fill the glass with soda water stirring it all until you see the foam; anyway thank you for your description it's useful for foreigners like me... congratulations to Chris McMillian too for sharing with us his knowledges
@TheLiqwon
two parts sugar to one part water, heat at medium temperature untill the mixture is clear.
It will keep for a very long time at fridge temperatures. You might see some crystalization after a month or two as the sugar reforms but it's nothing to worry about.
My man!!!
taste good and is a aerobic workout great :)
Chris, coming to NOLA next week... Your friends from Sacramento. Hope you can make us one of these... No singapore slings, I promise!!
Will come see you next time I’m in Nola Chris if you’re still mixing ❤️
Damn, does that look GOOOOOOOOOOOOOD.
Mr. McMillain and James Moreland of Bombay Sapphire HAVE TO design a drink together. Heaven on Earth!!
Those who have bought the 'Arm Shaker Exercise Weight as seen on TV' have also liked this product.
good news, orange flower and orange blossom water are one and the same.
@williambrazzers isnt pisco sour originated from Chili? that earl gray drink sounds delicious though. the girl i was with ordered a french martini which was delicious the nxrt day we went at one of boby flays restaurant and she ordered the same thing and it was terrible it tasted like cheap buble gum. im going to try to do these 2 drinks this weekend the gin fizz and the french martini
Hung over? You need this drink. I use a blender myself, but this guy is spot on. Being hung over it's not always possible to be shaking for 12 minutes. Bottled juices are an acceptable substitute in a pinch. This drink recipe was a closely guarded secret until Prohibition when the owners of Myer's Bar let it out to the public to ease their suffering. Garnish with a slice of orange - Cheers!
Bottled juices are never acceptable in a Ramos Gin Fizz. I have never been served one using bottled juices. Unacceptable!
This is great, Mr. McMillian is a true professional - he is the best bartender I have watched /heard on youtube.
If you do not have orange flower water, is there a substitute?
What happens if you do not shake the drink for the full12 minutes, lets say just 5 minutes?
I doubt he shook it for 12 minutes. I have made one shaking it for about 3-4 minutes. It came out well.
Beautiful drink, bartender with great heart and personality, but the camerawork could be sooo much better.
#facts
I dont know? Now it’s kinda got this beautiful adolescent TH-cam twang to it.
Mmm... Today I made one myself for the first time. Pretty tasty! I used sugar instead of simple syrup, because, well I am lazy and I don't like having that sticky stuff all over the place. Still tasted sweet enough!
@mygoatisdead true, vintage only with this guy :D
12 min?
Had the best one down in Nola
Pisco, and the Pisco Sour, originated in Peru, but Chile tried to co-opt it, going so far as to re-name a town "Pisco" so they could claim it originated there.
@rollerpodger +1 for me too, would be a pleasure to sit at this gent's bar
Who drinks the cocktail after he makes it?
foam is not supposed to fall down the glass and a straw must stand straight in the center of the glass.
Does Chris make a Carondelet?
I have been to N.O three times and enjoyed this drink very much.. However, when I make it at home, the cream curdles slightly, leaving a strange texture????
Ted Pearson shake harder and longer
You can’t pussyfoot with putting the drink together. Add the egg and cream dead last and immediately get to shaking.
Shake long, shake hard, and have the soda ready immediately upon finishing
WoW that looks very tasy! Is it ok to just throw an egg in there tho? My mother allways told me not to mix my alchohol with dairy products but My fave drinks are white russian so how does that work?
You look as tho you have been plucked out of the 50's, I like your style ^-^
The egg white is used for foam at the head of the drink. The egg yolk doesn’t produce this effect.
How much can it cost this drink ??!?!
I CANNOT get this to froth up like that.. I used agave sweetener instead of simple syrup.. Is that why?
not sure why that would make a huge difference - i used simple syrup and it worked. did you add enough egg? maybe shake it harder.
There are a few issues that can cause difficulty with the froth. I've found that using a metal on metal shaker rather than a glass on metal seems to help. Also, the bigger the shaker, the better. More room for the ingredients to bounce around makes a big difference. Using larger ice cubes also helps churn everything up nicely. But most importantly, you may not realise how long and hard you have to shake this bastard. Twelve minutes is probably overkill, but when I do two minutes (dry and wet shake included), it separates within a minute or so. Shake that shit till your arms are falling off.
Kyle Clugston Another thing about the froth that nobody has mentioned yet:
If you egg isn't fresh, it ain't gonna froth up. A fresh egg white should be very viscious and fairly hard to seperate from the yolk. If your egg white is runny, that egg is funny!
Another tip for shaking everything up: Use one of the metal spring balls you get with gym flasks and put it in your shaker tin.
Also agave is an invert sugar, where ss is a crystalline sugar. Meaning it has different emulsification properties. I tried to make chocolate a couple weeks ago using walnut infused agave syrup I had made, tasted great, but it didn't set for this very reason.
@blackmidgetjew hes about 60, i would say hes spent at least 35 years as a bartender...
top
Have you heard of a wet handshake? Well that’s just a bloody wet shake.
There’s a few puns in there.
5:27 looks like a demon on the glass
@williambrazzers i do aggree i went t0 a bar in new york one time just walked in by chance and i ordered a drink with gin i told him whatever u wana make.. i dnt remember the name but it had gin egg white cream citrus and i think also green onion to it and it looked exactly like this besides the green onion on top and fuck it was one of the best drinks ever the bartender shook it in front me for at least 3 minutes but i dnt recall him going for 12 so maybe 3 minute is good
i got a shoulder injury just watching when he said 12 min to shake it. dammmmmmm
It doesn’t take that long. A two to three minute shake is good.
I would really love to try one of these, but I doubt I'm gonna find a bartender that's willing to shake it for 12 minutes. 🙄
@puck971 Yup exactly. This is a man with a brain, his intellect provides us the "flair" we seek, unlike those other bartenders throwing fucking bottles around like Tom Cruise in Cocktails -- or even just trying to impress us with pouring from up high. Chris doesn't do any of that stupid shit, and he makes those other bartenders look a little dumb, like monkeys throwing balls in the air.
I think he actually shook it for 12 minutes
If you use his dry shake method, you don't have to shake nearly that long. I think that was just some tongue-in-cheek mischief. Although an even better method is the reverse dry shake, wherein you first shake with ice and without the egg white until chilled, then strain out the ice while pouring back into one of the shaker containers, then add the egg white and "dry shake" for about 45 seconds. The theory is that the ice inhibits the foam, so shaking with egg white and keeping it away from any contact with ice will produce enough foam in a shorter period of shaking time.
Well Henry Ramos himself said you shake it until your arms fall off.
I just made one and I dry shook it for 6 minutes. You can get a good foam with a 2 to 3 minute dry shake.
Its looks like a milk shake. It looks like you made a gin milkshake
Calling what he makes a "drink" nearly an insult. Personally, I'd call what he's making a "potion", or even better, an "elixer". I mean that in a positive way by the way.
I find it much easier to shake a Ramos Gin Fizz for upwards of 12 minutes using my built-in shaker machine. Take a seat and bounce it up and down on your knee. Much, much easier than just using your arms. :)
You can make a good Ramos Gin Fizz shaking it for 2-3 minutes.
When Jesus died and went back to heaven, first thing He said was: "Damn I'm gonna miss Chris McMillan!"
@Frouza Lucky only 2 more months for me to but ill be 21 ha. Im gunna immigrate to Finland.. 18 drinking age AND you all have nighwish.
Fave drink! However, only mixologists in NOLA know how to make it well
I can make it well. Anyone can who knows how to dry shake and regular shake. It isn’t hard. It is just tedious.
@mygoatisdead no
@mygoatisdead Alot of anger in you i sense. hug?
Great cocktail....yes, cool technique...yes....put on cocktail list...fuck no.
@mygoatisdead anyone that orders those types of drinks from him should get punched in the face.
Why? He makes them. That is what a bartender who works at a cocktail bar does.
He always sounds like he needs to clear his throat...
A lot of bartenders waste their time with the 'dry shake,' believing that it's the best way to aid in the emulsification of air and water in the drink. Any benefits of doing this are lost when shaking it up with ice afterwards. If you do things the other way around: give it a shake with ice, strain, then shake it up again, you'll get the froth and flavor in less time. Also, try an Aerolatte. It's a great drink - have fun with it and experiment at home.
this makes absolutely no sense...shaking with ice for that long might cause extra air bubbles to form which might cause the "froth" you're talking about - but it would also make the drink so cold that the flavors would become far less discernible than a drink that had been shaken for less time (more shaking = colder than freezing temp., at which point the human palate has a harder time discerning flavors), nor would it form the same type of froth a dry shake would. furthermore, shaking twice would dilute the drink with far more water than what is most likely necessary. bartenders don't dry shake to "emulsify air and water" - they mostly do it to emulsify protein (egg whites) and citrus. also, i have no idea why you believe shaking with ice would somehow "undo" the process of emulsification the cocktail had undergone during the dry shake - water doesn't break the bonds formed between the alcohol, citrus, and protein. please, feel free to make two cocktails side by side and see and taste what you're claiming is 100% false...and read a book or something.
+Carlo Caroscio Completely with you on dry shake then ice shake. In addition to the primary problems of switching the two procedures, wouldn't a dry shake after an ice shake raise the temperature, which wouldn't be favorably for this kind of drink?
@@carlocaroscio1531 I tried both way my first time making a whiskey sour. I shook with egg with ice, dry shake then ice. Then ice with no egg at all. Taking the time to make the drink taste better in my opinion is to shake twice
Now that looks beautiful. But I got to tell ya. The one and only time I visited New Orleans, back in 1991, I couldn't get one restaurant/bar to make me a Ramos Gin Fizz. All I kept hearing was "we ain't got no eggs." PATHETIC!