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The recipe given is the original formula. Veteran bar-
keeps differ violently—practically come to blows—over
the inclusion of the two innocent drops of extract of
vanilla. Old-timers who worked for Henry Ramos in
the past declare the original Ramos included no vanilla
in its make-up. Others hold that the twin drops of ex
tract wrung from the heart of the vanilla bean either
make or break a real gin fizz—make it taste like heaven
or the reverse.
Therefore, when you mix your fizz, add the two vanil
la drops or leave them out, just as you please. If still in
doubt, take it up with Paul Alpuente at the Hotel Roose
velt bar. He was with Henry Ramos for years and when
he mixes your Ramos gin fizz, watch him closely.
Tom Collins
1 barspoon powdered sugar
1 lemon—juice only
1 dash orange flower water
V2 lime—juice only
1 jigger dry gin
2 ounces seltzer water
Into a tall highball glass place a generous spoonful of bar sugar.
Squeeze in the juice of a lemon. Add a dash of orange flower
water, and squirt in about 2 ounces of seltzer. Stir until the
sugar is dissolved. Next squeeze in the juice of half a lime and
add a generous jigger of gin. Stir. Add several lumps of fine
ice and jiggle with a barspoon. Add just enough seltzer to fill
to the brim and jiggle energetically. Serve in the mixing glass.
Who was Tom Collins? No matter—especially on a
hot summer day.when you need the coolest, the most re
freshing drink known to sweltering humanity. Whether
or not you know anything about Mr. Collins or his an
tecedents, or why he was important enough to have a
forty^