1946 The Stock Club Bar Book by Lucius Beebe

Travelers who have made the grand tour to New Orleans, where the absorption of nourishment in liquid form, whether on a medic– inal basis or in unabashed search for worldly pleasure and satis– faction, begins at an extremely early hour and where northerners are sometime surprised, although never dismayed, to find the natives drinking Martinis at breakfast, will recall the favorite drinks at such f~orit~ places as the St. Regis, the bar of the St. Charles Hotel, the Old Absinthe House and the long bar of the RoosevelL Here, before the noond'ay papers are on the streets, the exquisities of America's oldest urban civilization foregather to contrive ways of losing money on horses and other amiable follies and to com– mand the long tall drinks that are the essenc~ of urbane and mannered conviviality. The late, lamentable Huey Long, short on virtues as he may have been, at least was the ambassador to the world of the Ramos or Remus fizz and this may be his monument to immortality.

Ramos Fi:iss:

2 dashes of orange flower water juice of half lemon 2 oz. gin

I oz.cream I egg white Shake very well, strain into tall glass and fill with seltzer. Collins glass.

Governor Long once gave a demonstration of the architecture and consumption of various native Louisiana drinks for the benefit of the reporters and other servants of democracy at the bar of the NewYorker Hotel and, though there were those present who might condemn his brand of politics, there was no one who would even implicitly reproach either his virtuosity as a barkeep or his capacity as his own best customer.

30: Stork Club Bar Book