Vancouver Magazine
5 Board Game Cafes to Hit Up in Metro Vancouver
20+ Vancouver Restaurants Offering Valentine’s Day Specials in 2023
Best Thing I Ate All Week: (Gluten-Free!) Fried Chicken from Maxine’s Cafe and Bar
A Radical Idea: Celebrate Robbie Burns With These 3 Made-in-BC Single Malts
Wine Collab of the Week: A Red Wine for Overthinkers Who Love Curry
Dry January Mocktail Recipe: Archer’s Rhubarb Sour
Vanmag’s 2023 Power 50 List
Protected: LaSalle College Vancouver: For Those Who Dream of Design
5 Things to Do in Vancouver This Week (January 30- February 5)
Explore the Rockies by Rail with Rocky Mountaineer
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
7 Weekender Bags to Travel the World With in 2023
Protected: The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
5 Super-Affordable Wedding Venues in Metro Vancouver and the Fraser Valley
Like Phillip Seymour Hoffman or the Holy Roman Empire, the Ramos Gin Fizz is so worthy you should use its full name whenever possible. Born in New Orleans in 1888 in Henry Ramos’s Imperial Saloon, the Ramos Gin Fizz is the only drink that can challenge the legendary sazerac as the official cocktail of the Big Easy—it was Huey Long’s fave. But where the sazerac is all iron fist, the RGF is a velvet glove and, frankly, is best taken at brunch. The key, as the natty André Benjamin once said, is to “shake it like a Polaroid picture”—it allows the ingredients to emulsify, producing a concoction that’s light and refreshing. Cowards among us might use a blender to achieve this, which we admit would be easier. But so would wearing sweatpants to work.
Combine all ingredients (save for the soda water) in a cocktail shaker loaded up with ice and shake and shake and shake. One minute minimum, two is better, five—now we’re talking. Strain into Collins or Old-Fashioned glass and top with soda.