The Ramos Fizz was invented a century ago in New Orleans, where one saloon, the Imperial Cabinet, employed 35 men to do nothing but shake up Ramoses during a particularly festive pre-Osterizer Mardi Gras. Sinatra, among others, swore by the cocktail's morning-after curative properties, and over the years this subtly fragrant, irresistibly creamy concoction has evolved into the cognoscenti's brunch tipple of choice. Since Campton Place serves the best brunch in town (spinach-brie-cipollini frittata, anyone?), it's entirely reasonable that its Ramos should be exemplary. A healthy shot of Beefeaters, a dollop of rich cream, house-made sweet and sour, a splash of freshly squeezed orange juice, the white of a freshly cracked egg, and a scoop of ice are blended together long enough to get the myriad components nice and familiar, then the mixture is poured into a big goblet, dusted with nutmeg, and placed before your trembling paws. Lush, ultra-smooth, and absolutely giddy, it's ideal as a pre-benedict aperitif or as a tonic in the hotel's dark, cool bar when the previous evening's revels have taken their toll.