Ramos Gin Fizz
The Ramos Gin Fizz is a classic cocktail that combines gin, fresh lemon and lime juice, cream, sugar, and orange flower water, resulting in a creamy, frothy texture. Shaken vigorously for an extended period, it delivers a refreshing and aromatic experience, making it a perfect choice for a sophisticated brunch or a warm summer evening. Its unique blend of flavors and silky consistency make it a timeless favorite among cocktail enthusiasts.
Ingredients
- 4.5 cLGin
- 3 clLemon Juice
- 3 clSugar Syrup
- 6 clCream
- 1Egg White
- 2 dropVanilla extract
- 2 clSoda Water
Pairs Well With
- Creole shrimp and grits
- Beignets with chicory coffee
- Crab cakes with remoulade
- Bread pudding with bourbon sauce
Preparation
Prepare all the ingredients on the counter to be able to work well and quickly, especially the cream and egg white. Pour all the ingredients into a shaker. Shake vigorously for 1 minute: cream and egg white must be mixed perfectly, so don't rush. Now open the shaker and put some ice and shake for 1-2 minutes. It depends on how long you can resist! Pour into a highball glass, add a splash of soda and garnish to taste. Ramos Gin Fizz was once drunk as an invigorating drink or even as a breakfast, try it as an aperitif and after dinner and you will discover a little gem now lost.
Best Enjoyed
Pro Tips
Never use a cocktail shaker for the full duration—instead, shake in 3-minute intervals with 30-second breaks to prevent arm fatigue while developing proper emulsification and ice cold temperature
The egg white and cream must be vigorously shaken to create the signature dense foam layer that defines the drink's texture—adequate shaking time is non-negotiable
Strain carefully into a tall glass and top with club soda to complete the fizz, then serve immediately while the foam is at maximum density
History & Origins
Created in 1888 by bartender Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, the Ramos Gin Fizz represents the height of 19th-century cocktail craft and creamy complexity. This labor-intensive drink requiring 12+ minutes of shaking became legendary for its silky texture and became the preferred serve at the 1938 World's Fair. The drink's resurgence during the craft cocktail movement proved that pre-Prohibition complexity still impresses modern drinkers despite its demanding preparation.
Variations
Gin Fizz
Omits egg white for a lighter, less creamy fizz that emphasizes citrus and botanical gin character
Silver Fizz
Uses both egg white and cream for the Ramos formula but without the extended shaking
Golden Fizz
Adds egg yolk to the Ramos formula for richer, golden color and creamier mouthfeel
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