Ramos Gin Fizz
Ingredients
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- 1/2 ounces lemon juice – freshly squeezed (~0.5 medium lemons)
- 1/2 ounces lime juice – freshly squeezed (~0.5 medium limes)
- 3/4 ounces simple syrup – 1:1 sugar to water
- 1 ounces heavy cream
- 1 egg white – from a large egg
- 2 ounces gin – preferably London dry
- 3 dashes orange flower water
- 2 drops vanilla extract
- ice – for shaking
- 2 ounces club soda – chilled
Instructions
1. Chill a Collins or fizz glass in the freezer.
2. Add to a shaker: gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, orange flower water, and vanilla extract.
3. Dry shake hard without ice to start emulsifying, 15–20 seconds.
4. Add ice and shake vigorously until very cold and thick, 1–2 minutes, until the tin is frosty and the sound dulls.
5. Double strain into the chilled glass without ice.
6. Slowly top with about 2 ounces chilled club soda, pouring down the side to lift a stable foam that rises 0.5–1 inch above the rim.
7. Let the foam set for 15–30 seconds and serve immediately.
Ramos Gin Fizz is a lush, silky citrus fizz famed for its towering, meringue-like head. Gin’s botanicals meet bright lemon and lime, rounded by cream and egg white for a pillowy texture and gentle sweetness. Orange flower water lends a delicate floral note, while a restrained splash of soda gives buoyant lift without diluting the drink’s flavor.
Created in New Orleans in the late 19th century, this cocktail became a city icon for its show-stopping texture and labor-intensive shake. Bartender Henry C. Ramos introduced it in 1888 at the Imperial Cabinet Saloon, later popularized at the Roosevelt Hotel’s Sazerac Bar. Teams of “shaker boys” once passed tins down the line to achieve its famed cloudlike body, securing the drink’s place in American cocktail history and New Orleans brunch culture.