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Travelers who have made the grand tour to New Orleans, where
the absorption of nourishment in liquid form, whether on a medic–
inal basis or
in
unabashed search for worldly pleasure and satis–
faction, begins at an extremely early hour and where northerners
are sometime surprised, although never dismayed, to find the natives
drinking Martinis at breakfast,
will
recall the favorite drinks at
such
f~orit~
places as the St. Regis, the bar of the St. Charles
Hotel, the Old Absinthe House and the long bar of the RoosevelL
Here, before the noond'ay papers are on the streets, the exquisities
of America's oldest urban civilization foregather to contrive ways
of losing money on horses and other amiable follies and to com–
mand the long tall drinks that are the
essenc~
of urbane and
mannered conviviality. The late, lamentable Huey Long, short on
virtues as he may have been, at least was the ambassador to the
world of the Ramos or Remus fizz and this may be his monument
to immortality.
Ramos Fi:iss:
2 dashes of orange flower water
juice of half lemon
2
oz.
gin
I oz.cream
I egg white
Shake very well, strain into tall glass and
fill with seltzer. Collins glass.
Governor Long once gave a demonstration of the architecture and
consumption of various native Louisiana drinks for the benefit of
the reporters and other servants of democracy at the bar of the
NewYorker Hotel and, though there were those present who might
condemn his brand of politics, there was no one who would even
implicitly reproach either his virtuosity as a barkeep or his capacity
as his own best customer.
30: Stork Club Bar Book