My two-cents on Ramos Fizz

My comment on Making Ramos Fizz in SFoodie

A dozen drops of orange flower water?? I worked at a restaurant that had a drink list of over a 100 including 6 or 7 fizzes and I was trained by a very very good bartender to make excellent r fiz. Too much sugar maybe? but definitely a drop of orange fl water is enough for a double blender of r fiz. Also I always dropped the whole eggs in there!! A breakfast drink needs protein. When you have time check the protein in an egg white versus the whole egg. Waste not.

Breakfast of Champions: The Ramos Fizz and How to Make (or Find) a Good One 

By Matthew Stafford in Stafford, The Shaker

Tuesday, May. 19 2009 @ 4:01PM

jimz68 via Flickr

The Buena Vista's version: Frothy morning goodness

The Ramos fizz has been the cognoscenti's brunching tipple of choice ever since that fateful day in 1888 when Henry Ramos invented the thing in New Orleans. This sweet, creamy nectar of the gods is not only the perfect infarctionary accent to eggs Benedict, French toast, and other Sunday morning indulgences, its stomach-lining cream, protein-rich egg white, and subliminal hair of the dog will banish any hangover. (Boozer extraordinaire Frank Sinatra was particularly devoted to its curative powers.)

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