White Blueberry Fizz
Gin, Flower Water, Egg White, Much Shaking, Charged Water
Elizabeth White and Dr. Frederick Coville domesticated the blueberry right here in NJ, around the turn of the 20th century. It had always been in important plant around these parts. The flowers and berries were prized by Native Americans and early European settlers, but until White and Corville , it was always a wild berry that had to be foraged. New Jersey today is the second largest producer of blueberries and the largest producer of table quality blueberries in the world. The capital of the quality blueberry world is Hammonton, NJ. There is nothing in the world that tastes like a blueberry. It's sweet and complex and mild.
There is almost no reason to mess with a drink like The Ramos Fizz. Invented here in New Orleans by Henry C. Ramos at The Imperial Cabinet Saloon on Gravier Street in 1888. The most famous joint to serve it is The Roosevelt Hotel, which trademarked the name in 1935 and still makes a damn good one today. Mark and I are headed there tonight and you can be sure we will be sporting the inevitable milk mustache of the Ramos Fizz. It's a dangerous thing to go tinkering with a Ramos Fizz, but every year about tihs time we do. Muddling in local blueberries, in season, in the blueberry capital of the world makes for a stellar enhancement. We call this the White Blueberry Fizz (for Elizabeth). It's delicious.
Join us Friday for the White Blueberry Fizz. It will be offered for $10. We will pass hors d'oeuvres Friday evening from 6 until 10 and the most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom.