On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!
Despite Louisiana’s scorching temperatures in July, thousands of visitors beat a path to New Orleans in search of a cold cocktail at the annual Tales of the Cocktail event. On this week’s show we’ll hear from the founder of the conference, get a dose of history from the King of Cocktails, and hear how a smear campaign kept absinthe out of our liquor cabinets for 100 years. Break out the ice, the bar’s open on this week’s Louisiana Eats!
Ramos Gin Fizz
This New Orleans classic was invented in the 1880s by Henry C. Ramos. Original instructions dictated that it be shaken for a good 12 minutes, requiring a bit of a bartender relay. The drink lives on today in bars around the world—minus the marathon shaking time.
1 1/2 oz. gin
1 Tbsp. simple syrup (1:1)
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1 fresh egg white (pasteurized if you like)
1 oz. heavy cream
3 drops orange flower water
1 oz. club soda, chilled
Tools: shaker, strainer
Combine first seven ingredients in a shaker without ice and shake vigorously to combine. Add ice to the shaker and shake again for at least a couple of minutes (more if you have it in you). Strain into a glass, top with club soda and stir.