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Coquilles St. Jacques & a Ramos Fizz

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Coquilles St. Jacques & a Ramos Fizz

Coquilles St Jacques (scallops gratined in cream and white wine). I had some egg whites left over, so I whipped up a Ramos Fizz, made famous in New Orleans and defined as follows in the 1946 Stork Club Bar Book: 2oz gin, juice of half a lemon, 1 oz cream, 1 egg white, and 2 dashes of orange flower water (substituted orange bitters) and topped with a little seltzer. Feeling very New Orleans lately.

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