Wednesday, November 28, 2012


Hudson Clearwater, a restaurant in downtown-ish Manhattan, is now open for lunch, and the other day a bartender there shook his first (so he told us) Ramos Gin Fizz. This cocktail (sometimes characterized as "difficult") happens to be one of the best cocktails going.

The bartender's first official fizz was perhaps a bit too . . . heady? The foam had filled up most of the glass, although that's what it's supposed to do. He set it down for a co-worker and pronounced it too


I don't particularly like the sound of the word, but it brought on a quasi cross-sensory reaction and moved rapidly from meringue-y to merenge before landing at meringuey. Meringuey is not a word, except perhaps in this blog (I have not scoured the world to check). To me it looks better than the hyphenated version. It's pleasant because it looks like something other than what's it's supposed to be, i.e., hyphenated.

The best Ramos Gin Fizz I've had was concocted this summer by a restaurant in Chicago, Ill. Obviously Hudson Clearwater is much closer to home. I shall have to return to see how the bartender is coming along with his recipe, a variation on a New Orleans one, he said. Well: that makes sense.

Credit: Topical Press Agency
The Project Gutenberg EBook of Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5

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