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

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The Beach Chalet'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.)

It's a fairly complex drink to assemble but is well worth the effort. Rim four wine glasses with lime juice and powdered sugar and place in the freezer. Throw a dozen ice cubes in a blender. Add 6 oz. gin, 1/2 cup heavy cream, 1/4 cup lemon juice, 1/4 cup lime juice, 4 egg whites (coddled for 45 seconds if you're squeamish), 1/4 cup superfine sugar, a splash of seltzer, and up to a dozen drops of orange flower water. Blend until it's smooth as silk. Taste. (You'll probably have to add more sugar, but that's up to you.) Pour into the chilled wine glasses, dust with a little nutmeg, and either serve to three worthy friends or drink them all yourself.

If you'd rather have someone else do all the work, there are many San Francisco restaurants that whip up delicious fizzes, particularly the swell joints that specialize in the brunch trade. Over the years Campton Place, the Cliff House, the Buena Vista, the Ramp, the Garden Court (brunch Sundays only), and Yank Sing have been especially salubrious Ramos-slaking destinations.


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