The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures - Part 2
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





Shiitake Mushroom Veggie Burger & More Shiitake Recipes


[1] Ready for the air fryer: a wonderfully flavorful veggie burger made from chickpeas and shiitake mushrooms (photos #1, #2, #3, #4, #7 and #8, plus recipe, © Hannah Kaminsky | Bittersweet Blog).


[2] Grilled and adorned with arlicky aïoli, lettuce, tomato and pickles.


[3] Dried shiitake mushrooms are part of the magic.


[4] Shiitakes are also used in their powdered form.


[5] It’s easy to make aquafaba: Just soak chickpeas overnight (photo © Polina Tankilevitch | Pexels).


[6] Save the liquid when you drain chickpeas: It’s aquafaba† (photo © Delallo).


[7] Ready for dessert? Get the book: Super Vegan Scoops: Plant-Based Ice Cream for Everyone!


[8] It’s a great gift for an ice cream lover who wants less or no dairy.

 

Our colleague Hannah Kaminsky is a wonderful vegan cook and author. Her latest book, Super Vegan Scoops!: Plant-Based Ice Cream for Everyone, is a great gift for ice cream lovers who prefer plant-based options. Sweet Heat Chipotle Pecan ice cream? Cucumber Raita frozen yogurt? Yes, please!

Today, Hannah shares an air fryer or oven recipe for veggie burgers made with chickpeas and mushrooms join forces to create burgers that are crisp on the outside, tender on the inside. And bursting with an intense depth of savory flavor, thanks to her “secret ingredient”: shiitake mushroom powder.
 
 
UMAMI POWER!

Hannah loves the umami flavor from Sugimoto brand* dried shiitake mushrooms, in both whole and powdered formats.

It does great things to veggie burgers. “No one will guess your secret ingredient,” says Hannah, “but everyone will know in an instant that these aren’t your average, humdrum veggie burgers.”

Even if you don’t like mushrooms, she says, “shiitake powder will become your new best friend. Mushroom haters needn’t fear these spores; unlike dried porcini, shiitake can enhance the taste of your cooking without adding the funky, earthy mushroom flavor that turns many away.”

Hannah doesn’t use vegan cheese in this recipe, but takes a different approach.

“Melting sumptuously into those supple centers [is] a generous dollop of homemade garlicky aïoli, infused with even more shiitake goodness.

While the spread comes together in mere minutes, she recommends making it in advance and keeping it on hand—not just for the burgers, but “for all sorts of sandwiches, using as a dip for French fries, or drizzled over salads for a creamy dressing. In fact, you might want to double that recipe right off the bat. It’s irresistibly tempting to pour it on thick.”

Holy shiitake! Get cooking! You need to let the dried shiitakes soak overnight.
 
 
RECIPE: SHIITAKE MUSHROOM BURGERS
 
Ingredients

For The Shiitake Mushroom Patties

  • 1 ounce dried shiitake mushrooms, soaked in cold water overnight
  • 2 tablespoons olive oil, divided
  • 1 medium shallot, diced
  • 1 clove garlic, minced
  • 3 scallions, thinly sliced
  • 1 (15-ounce) can chickpeas, drained (aquafaba† reserved)
  • 2 tablespoons ground flaxseeds
  • 1 tablespoon red miso paste
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon black Vinegar or balsamic vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  •  
    For The Umami Shiitake Vegan Aïoli

    If you prefer the conventional mayonnaise aïoli, here’s a quick recipe using store-bought mayonnaise.

  • 1 tablespoon shiitake mushroom powder
  • 2 tablespoons hot water
  • 1 clove garlic
  • 1/4 Cup aquafaba
  • 2 tablespoons lemon juice
  • 3/4 cup avocado or grapeseed oil
  •  
    For Serving

  • 5-6 sesame seed hamburger buns
  • Green leaf lettuce
  • Sliced tomatoes
  • Thinly sliced red onion
  • Pickles
  •  
    Preparation

    You may wish to prepare the aïoli (step 6) in advance. Then, soaking the mushrooms overnight, and…

    1. MAKE the burgers. Begin by thoroughly draining the mushrooms, reserving the liquid for another recipe. It’s great for making soup or cooking rice, for starters. Remove the stems, roughly chop the mushroom caps, and set aside.

    2. ADD 1 tablespoon of the oil to a medium sauté pan over medium heat. Once shimmering, add the shallot and garlic. Cook for 4-6 minutes, until aromatic and lightly golden brown.

    3. TRANSFER the cooked vegetables to the bowl of a food processor, along with the mushrooms, scallions, chickpeas, flaxseeds, miso, soy sauce, vinegar, paprika, pepper and salt. Pulse until thoroughly combined and broken down into a thick paste, but not completely smooth. There should still be a good bit of texture remaining, sort of like falafel.

    4. DIVIDE the mixture into 5-6 equal parts (depending on how large you want the burgers), using lightly moistened hands to shape them into balls. Place them on air fryer racks or baking sheets lined with aluminum foil, pressing them down gently to about 1/2-inch in thickness. Brush lightly with the remaining oil.

    5. AIR FRY at 350°F for 14-16 minutes, flipping halfway through. For a conventional oven, bake at 375°F for 18-22 minutes, flipping halfway through. The burgers should be lightly brown around the edges when done. Meanwhile…

    6. PREPARE the aïoli. Combine the shiitake mushroom powder with the hot water, stirring thoroughly. Let stand for 10 minutes to rehydrate and thicken.

    7. TRANSFER the mushroom mixture to the blender along with the garlic, aquafaba, lemon juice and salt. Pulse to incorporate. Once combined, run the blender at medium speed while slowly drizzling in the oil, allowing it enough time to emulsify. The mixture should become light in color, velvety smooth, and thick enough to spread. Transfer to an airtight container or glass jar. Refrigerate if you won’t be using it immediately; it will keep in the fridge for 5-7 days.

    8. ASSEMBLE the burgers. Cover the bottom of each bun with lettuce and place one patty on top. Add a generous dollop of shiitake aioli, followed by tomatoes, red onion and pickles as desired. Finish with the top bun and enjoy right away.

     
    15 MORE SHIITAKE MUSHROOM RECIPES
     
    Starters

  • Chinese Egg Rolls
  • Clear Japanese Soup With Shiitake Mushrooms
  • Crab Meat Spring Rolls
  • Japanese Chicken Noodle Soup
  • Tom Kha Gai Soup
  • Mushroom Toast
  • Squash Soup Bowls Stuffed With Shiitakes & More
  • Tom Yum Noodle Soup With Tofu
  • Truffled Matzoh Ball Soup
  •  
    Mains

  • Chicken & Udon Noodles In Lemongrass-Saké Broth
  • Grilled Cheese & Mushroom Sandwich
  • Mushroom & Radicchio Savory Bread Pudding
  • Mushroom Fettuccine With Shiitakes
  • Penne Pasta with Lemon Infused Vegetables and Ricotta Salata
  • Veal Scaloppine With Goat Cheese & Shiitake Mushrooms
  •  
     

    > THE DIFFERENT TYPES OF MUSHROOMS

     
    ________________

    *Hannah advises that not all shiitake are created equal. “Imposters in the marketplace offer tempting deals, much to the detriment of quality (small, woody, bland and muddy mushrooms). Don’t gamble with your cooking; seek out high-quality shiitake from those who know them best. Sugimoto sells only premium, forest-grown shiitake mushrooms straight from Kyushu, Japan. Harvested from the natural sweet sap oak log, a collective of over 600 independent growers use 1,000-year-old Japanese techniques to cultivate sustainable harvests, producing the best tasting and textured shiitake possible” That’s a ringing endorsement!

    †Aquafaba is the viscous water in which legumes like chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in many recipes, including meringues and marshmallows. The starchy liquid is a great binder, and it also it whips and creates a foam. You can reserve the aquafaba when you’ve opened a can of chickpeas, by freezing it until you need it. Here’s a recipe to make your own using dried chickpeas. Here’s more about aquafaba.

     
      

    Comments

    Lobster Recipes & Trivia For National Lobster Day


    [1] A rare two-color lobster (photos #1, #2 and #3 © Lobster Anywhere | Facebook).


    [2] An even more rare blue lobster.


    [3] The most rare are albino a.k.a. crystal lobsters: 1 in a million.


    [4] Lobster Mac & Cheese (photo © Blake’s All Natural).


    [5] Lobster Cobb Salad (photo © Skinny Taste).

    Lobster BLT Sandwich Recipe
    Lobster BLT. Add some avocado for a BLLAAT (photo © How Sweet Eats.)

     

    June 15th is National Lobster Day. We’re sharing some of our favorite lobster recipes; but we’re starting off with some “shell shockers”: lobster trivia from Woodman’s Restaurant in Essex, Maine. For 100+ years, they’ve been serving lobster, clam chowder and other Maine specialties. They’re not far from Boston, and open year-round.

    Or, you can skip to the recipes below.
     
     
    LOBSTERS: WHO KNEW?

    Body

  • Color: Although most lobsters are either blue-black or greenish-brown, genetic and environmental factors have created: bright blue (1 in 2 million lobsters); bright red (1 in 10 million); yellow (1 in 30 million); two-colored (1 in 50 million); and albino, a.k.a. crystal lobsters (1 in 100 million).
  • Anatomy: A lobster’s brain is located in its throat, its nervous system in its abdomen, its heart on its back, its teeth in its stomach, and its kidneys in its head.
  • Blood: Lobster blood is rich in copper, but it’s colorless until it is exposed to oxygen—at which point it turns blue. When cooked, it turns into a whitish gel.
  • Senses: Covered from head to tail with chemical receptors, lobsters can smell and/or taste across virtually every portion of their bodies.
  • Elimination: Lobsters pee out of their faces, from glands located right under their eyes. Squirting urine at each other is part of both lobster combat and courtship.
  • Regeneration: Lobsters are capable of reflex amputation. They can discard a limb to escape. They also can grow back their legs, claws, and antennae.
  • Molting: A lobster typically molts, or sheds its shell, about 25 times in the first five years. After that, molting occurs annually, then once every few years, then gradually less frequently. Each time a lobster molts, it increases its size by 15% to 20%. Lobsters often devour their own shells after they molt, which replenishes calcium and speeds the hardening of the new shell. A just-molted lobster is so delicate that if you lifted it from the water, its claws would likely fall off.
  • Size: Lobsters can grow up to four feet long and weigh as much as 40 pounds.
  •  
     
    Life

  • Age: It is believed that lobsters can live as long as 100 years.
  • Birth: Of the 10,000 or so fertilized eggs a female may release at a time, only .1% will survive past four to six weeks of life. The rest are eaten by predators.
  • Longevity: The best way to tell the age of a lobster is to dissect it and count the rings in the eyestalk or the gastric mill (part of the stomach), similar to counting rings on a tree stump.
  •  
     
    Eating

  • Black Line: If you see a black line on the lobster’s tail, it’s unfertilized eggs. You can eat them.
  • Tomalley: The coral-colored tomalley is not the lobster’s liver; it’s part of the digestive tract.
  • Reputation: While Native Americans ate lobster, Colonials considered them to be “poor man’s chicken.” The crustaceans were fed to pigs and goats, to prisoners, and were only eaten by paupers.
  •  
    Here’s more lobster trivia.

     
    30+ LOBSTER RECIPES

    Breakfast

  • Avocado Toast With Lobster
  • Lobster Poached Eggs
  • Surf & Turf Eggs Benedict
  •  
     
    Starters & Sides

  • Gruyère & Lobster Cheesecake Appetizer
  • Lobster Bisque
  • Lobster Guacamole
  • Guacamole & Lobster Lettuce Cups
  • Lobster Mashed Potatoes
  • Lobster With Beet Tartare
  • Mashed Potato Martini With Lobster
  •  
     
    Mains

  • Deconstructed Lobster With Gnocchi Or Newburg
  • Grilled Lobster
  • Lobster Cobb Salad
  • Lobster Grilled Cheese Sandwich
  • Lobster Mac & Cheese
  • Lobster Napoleon
  • Lobster Newberg
  • Lobster Rolls
  • Mixed Seafood Salad with Black Rice
  • One Pot Clambake
  • Surf & Turf Sushi
  •  
     
    Plus

  • Ghee Instead Of Clarified Butter
  • Grill Lobster, Don’t Boil It
  • History Of Lobster
  • How To Buy The Best Lobster At A Restaurant
  • How To Buy Lobster
  • How To Cook A Live Lobster
  • How To Select A Live Lobster
  • Uses For Lobster Heads & Tails
  • Wine Pairings With Lobster
  •  

     
      

    Comments

    Feta Cheese Recipes For International Feta Day

    June 14th is the second International Feta Day, established last year by a feta lover.

    Feta is Greece’s most famous cheese, a pure white, aged curd cheese that crumbles easily. The cheese is semi-hard, with a flavor that can range from mild and milky to salty with a very tangy acidity.

    While feta has been made since antiquity, the modern name came into the Greek language in the 17th century, from the Italian word fetta, slice, referring to slicing the cheese from the brick.

    Authentic feta is a sheep’s milk cheese, or a mixture of sheep’s and goat’s milks. Outside of the European Union, where it is protected designation of origin (PDO) product, it can also be made of cow’s milk

    > The History Of Feta Cheese
     
     
    25 FETA CHEESE RECIPES

    APPETIZERS, SNACKS & DIPS

  • Fried Feta Cheese With Olives
  • Greek Layered Dip
  • Greek Nachos
  • Lemon-Rosemary Shrimp Crostini With Feta
  • Radish & Stone Fruit Salad With Feta
  • Small Greek Salad
  • Warm Feta Dip
  • Watermelon Feta Stacks
  • Watermelon Salad With Feta & Basil
  • Wedge Salad With Potato Croutons & Feta
  •  
     
    LUNCH & DINNER

  • Asparagus Pizza With Red Bell Pepper, Olive & Feta Cheese
  • Best Greek Salad
  • BLT Pasta Salad With Feta
  • Garlicky Grilled Pizzas With Grilled Shrimp, Feta & Sun-Dried Tomatoes
  • Greek Pizza
  • Mediterranean Tuna Salad With Feta
  • Middle Eastern Pizza With Lamb, Feta & Kalamata Olives
  • Shakshouka
  • Spanakopita: Greek Spinach Pie
  • Porcini-crusted Australian Lamb Rib Chops With Fresh Pea, Mint And Feta Salad
  •  
     
    SIDES

  • French Fries With Feta
  • Purple Peruvian Potatoes With Feta Cheese
  • Roasted Beet Rose Salad With Feta
  • Stuffed Baked Potatoes With Beets & Feta
  •  
     
    PLUS

  • Feta & Wine Pairings
  •  

    Feta Cheese With Olives
    [1] A block of feta with Kalamata olives (photo © Aragec).

    Watermelon Caprese Salad
    [2] Watermelon caprese stacks. Watermelon and feta are a great pairing. Add some basil (photo © Mozzco).

    Shakshouka With Feta
    [3] Shakshouka: eggs in a spicy tomato sauce, with feta (photo © Cava).


    [4] Fries with finely-crumbled feta cheese (photo © Stix NY [now closed].

     

      

    Comments

    IZO Bacanora, A Mezcal Gift For A Tequila Lover

    If you need a gift for a tequila lover, how about mezcal, tequila’s smoky cousin.

    The giftee can try a side-by-side comparison, straight up or on the rocks.

    Here’s the difference between tequila and mezcal.

    Here’s the history of mezcal.
     
     
    BACANORA: A D.O. MEZCAL

    In April, IZO Bacanora won Best in Category at San Francisco World Spirits Competition, an annual judging of more than 3,000 different spirits.

    Trivia fans: It’s the oldest spirits competition in the U.S., and the second oldest in the world. Judged by the world’s leading spirits experts and covering a breadth of spirits, it’s known for its great picks.

    Bacanora is a regional mezcal from the northwestern state of Sonora, Mexico: a tiny Mezcal appellation in the mountains of Sonora, lauded for its great mezcals.

    Bacanora is made from a regional varietal of the Agave Angustifolia Haw, also know as Agave Pacifica, Agave Yaquiana and Agave Bacanora. The plant* is native to Sonora.

    Bacanora production dates back to at least the 1600s, when the Native Opata learned agave distillation from the Spanish. However, that spirit was declared illegal‡ in 1915, and it remained so for 77 years, until 1992.

    Times change: Bacanora has been protected by Denomination of Origin (D.O.) status since 2000. It can only be distilled in Sonora.

    Roasted and cooked in underground pits, the agave piñas, which take up to 12 years to grow, have a distinctive flavor that is earthy, peppery and complex.

    IZO Bacanora. 88 proof, is double distilled in copper and stainless steel. Per the distiller’s notes, the result is a full-bodied mezcal, robust and aggressive, with bold smoke. There are pops of lime and fresh black pepper, and a lingering smoke finish†.

    This is a sipping mezcal. People who like to sip a smoky Scotch may enjoy a bottle, too.
     
     
    GET YOUR BACANORA

    For a top-of-class spirit, IZO Bacanora is affordable at $67.99 a bottle. You can buy it here.
     
     
    ABOUT IZO SPIRITS

    Founded by Gaston Martinez, a native of Durango, Mexico, IZO Spirits is a collection of premium, handcrafted agave spirits produced sustainably right in the heart of town. They are made according to centuries of tradition, from slow-roasted, wild agave hearts (piñas) that are harvested on local ranches. Discover more at IZOSpirits.com.

    The company makes six premium mezcal varieties and one tequila.

    Here’s a new term for us: the people who craft mezcal are called mezcaleros.

     


    [1] IZO Bacanora mezcal. The spirit is crystal-clear (photo © IZO Spirits).


    [2] While top mezcals are made for sipping straight or on the rocks, here’s a mezcal cocktail from Empellón restaurant in New York City, that combines mezcal and gin (photo © Empellón).


    [3] Want some salt with that smoke? Sip mezcal tequila-style, with salt and lime (photo © Sunset Royal Beach Cancun).

     
    ________________

    *Agave (photo #3) is not a cactus; it is a succulent, and was once classified in the same botanical family as lily and aloe. Today it is classified in its own family, Agavaceae, which consists of more than 400 species.

    †Flavors and aromas, especially of finer spirits, are complex. While smoke may be a top note in mezcal, the particular flavor and aroma of any spirit (or wine, or craft beer) is predicated on a number of factors from the type of agave used, to where and how it was grown, to the production and aging processes. Each of these can vary widely.

    ‡Back then, bacanora was the #2 economic activity in the state. The governor of Sonora was very religious, and believed that producing and drinking alcohol was immoral. He thus banned production [source].

      

    Comments

    A Ramos Gin Fizz Recipe For World Gin Day


    [1] A Ramos Gin Fizz elevates the standard Gin Fizz (next photo) into a frothy cloud (photo © Danjie Sorum | Unsplash).


    [2] A standard Gin Fizz (photo © Pete And Gerry’s).


    [3] Orange blossom water, also called orange flower water, is a distillate of blossoms of the bitter orange tree (photo © Nielsen-Massey).


    [4] Save the artisan gin for a less complicated cocktail. A big brand—Bombay Sapphire, Hendricks, Tanquery—is fine in a Ramos Gin Fizz (photo © Andreas Haslinger | Unsplash).


    [5] Henry C. Ramos (1856-1928), known as Carl, created one of the signature drinks of New Orleans (photo © New Orleans Public Library).

     

    For World Gin Day and National Dairy Month, how about a Ramos Gin Fizz, also known as also known as a Ramos Fizz? It’s not your typical gin cocktail, as you can tell by photo #1.

    It’s worth buying a bottle of orange blossom/orange flower water (photo #3), just to enjoy the heavenly melody when it combines with the fresh lemon and lime juices. You can add a drop to any gin cocktail.

    (Orange blossom water, also known as the essential oil of neroli, can be used in baked goods, fruit salad, ice cream, puddings and nonalcoholic drinks, including smoothies and tea; as well as non-culinary uses. It’s produced by water distillation of the blossoms of the bitter orange tree.)
     
     
    IT’S A MILK PUNCH

    Ramos Gin Fizz is a milk punch, a category of cocktails made with a spirit plus milk or cream.

    When cocktails were first being developed and spirits were not as refined-tasting (i.e., rougher) as many are today, sugar was added to cocktails to soften the taste of the alcohol. So was milk.

    Other examples of milk punch include the Brandy Alexander, Eggnog, Grasshopper, Mudslide, Pink Squirrel and White Russian. An older version of Irish Coffee, Scáiltín, is made with equal parts whiskey and milk.

    The “fizz” portion of the Ramos Gin Fizz (and any drink called a Fizz) refers to a cocktail that includes sugar, citrus juice and soda water. See the standard Gin Fizz in photo #2.

    The Ramos Gin Fizz is made with gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water and soda water.

    It’s served in a large, non-tapered 12- to 14-ounce Collins glass (photo #1).

    As you can see in the difference between photo #1 and photo #2, the orange flower water and egg white significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz.

    The key to achieving the texture is to dissolve the sugar before adding ice. The sugar acts as an emulsifier, and it and the alcohol “cook” the egg white to eliminate potentially harmful bacteria [source].

    The history of the Ramos Gin Fizz is below, as are recipes for other versions of Gin Fizz.

    Perhaps you’d like to host a Gin Fizz party on the next World Gin Day? (Tip: Serve portions of the different recipes in shot glasses.)
     
     
    RECIPE: RAMOS GIN FIZZ COCKTAIL

    Ingredients Per Drink

  • 2 ounces gin
  • 1 ounce simple syrup
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 1 ounce heavy cream
  • 1 egg white (if you are concerned about salmonella, use a pasteurized egg white)
  • 3 dashes orange flower water
  • Optional: 1-2 drops vanilla extract
  • Small ice cubes
  • Soda water
  • Optional: straw
  • Optional [nontraditional] garnish: small sage or basil leaf, or edible flower
  •  
    Preparation

    1. COMBINE all ingredients except the ice and soda in a mixing glass (no ice) and shake for two minutes.

    2. ADD the ice and shake hard for another two minutes, then again. To get the ideal texture, you want to shake until you can no longer hear the ice rattle. This is why small cubes are better.

    3. STRAIN into a Collins glass without ice, and slowly top with soda water to develop a head. Some bartenders use a straw to guide the soda water and not damage the foam. Insert the straw into the drink and pouring the soda along it. The straw is optional for serving, but we prefer using one.
     
     
    OTHER VERSIONS OF THE GIN FIZZ

    A standard Gin Fizz consists of gin (2 ounces), fresh lemon juice (1 ounce), simple syrup (3/4 ounce), one egg white, and soda water to top.

    We’ve seen different takes on the Gin Fizz, from a Blackberry Gin Fizz with muddled blackberries to a Yuzu Gin Fizz with yuzu replacing the lemon juice (a most excellent substitution).

    Some other Gin Fizz recipes include:

  • Japanese Gin Fizz: a standard gin fizz with a shot of lychee liqueur.
  • Meyer Lemon Fizz: a standard gin fizz that substitutes Meyer lemon juice.
  • Sloe Gin Fizz: Sloe gin, grapefruit juice, simple syrup, soda water and optional egg white (also called a Purple Fizz, since sloe gin is purple).
  • Sour Melon Fizz: gin, lime juice, Midori melon liqueur, ginger ale.
  • Strawberry Gin Fizz: gin, lime juice*, strawberries, mint sprigs, soda water.
  • Violet Fizz: gin, Crème Yvette (a violet liqueur), lemon juice, simple syrup.

  •  
    THE HISTORY OF THE RAMOS GIN FIZZ

    The Ramos Gin Fizz was created in 1888 by the eponymous Henry Charles Ramos, known as Carl. It debuted at his New Orleans bar, the Imperial Cabinet Saloon, at the corner of Carondelet and Gravier Streets.

    Originally called a New Orleans Fizz, the drink had exceptionally long 12-minute shaking time. The saloon kept more than 20 bartenders in a single shift, all dedicated to making the Ramos Gin Fizz. The end result was a pillowy drink, smooth as silk and delightfully citrusy.

    How could one bartender shake a drink for 12 minutes? He couldn’t: The drink was made by long line of “shaker boys,” who would each shake the drink for 30 seconds, then pass it to the next man down the line. That’s what was needed to get the unique frothy texture [source].

    Even with that crew, the bar struggled to keep up with demand for the popular drink. During the Carnival (Mardi Gras) of 1915, 35 shaker boys were on hand at once—and even they were unable to keep up with the demand [source]. People waited for nearly an hour to get their drink [source].

    New Orleans was a Gin Fizz town. The standard Fizz recipe of the time combined gin, lemon and lime juices, superfine sugar and seltzer. A “Silver Fizz” variation that appeared in 1883 added an egg white.

    Ramos added cream, which is very difficult to emulsify with the other ingredients—hence the excessive shaking—and orange flower water, which elevated the flavor of the fresh citrus juices [source].

    In 1907, Ramos sold the Imperial Cabinet Saloon and purchased the Stag Saloon, also on Gravier Street. From there, the drink took on legendary proportions [source].

    When Prohibition was passed in 1919 (effective January 17, 1920), Ramos famously announced, “I’ve sold my last Gin Fizz,” shut his establishment and pursued other ventures. He gave his secret recipe to the New Orleans Item-Tribune, for publication—a very generous thing to do, as others who created famous drinks took their proprietary recipes to the grave [source].

    Prohibition was repealed on December 5, 1933, and the cocktail reemerged in the Roosevelt Hotel of New Orleans—which trademarked the name.

    One of the drink’s big fans was Governor Huey P. Long, who would actually bring one of the Roosevelt’s bartenders, Sam Guarino, on business trips with him, just to ensure a perfectly-made supply. It was on a business trip to New York City in 1935 that Long had Guarino teach the bartenders at the New Yorker Hotel how to make the cocktail. He and called it his “gift to New York” [source].

    A bit about the man: He was a family man, and closed the doors nightly at 8 p.m. so patrons would go home to their families. He was closed on the sabbath, until patrons pushed him to open—and he did, for just two hours.

    He did not tolerate drunkenness or rowdiness in his establishment. Later, as a Freemason*, he became a teetotaler.

    He was, by all accounts, a gentleman’s gentleman [source].

    ________________

    *Freemasons or Masons comprise the oldest fraternal organization in the world, dating to the Middle Ages. The mission of Freemasonry is to make “better men out of good men”: better fathers, better husbands, better brothers and better sons; to strengthening a man’s character, improve his moral and spiritual outlook and broaden his mental horizons. A benevolent organization, many activities are of a charitable nature. George Washington was a member; Benjamin Franklin was a founding member of the first Masonic Lodge in America. Presidents Franklin D. Roosevelt and Gerald Ford were Masons, as was Prime Minister of Great Britain Winston Churchill. Here’s more about it.

      

    Comments

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.