Ramos Gin Fizz
- Glass
- Collins
- Difficulty
- Advanced
- ABV
- ~14%
Ingredients
- 2 ozgin60 ml
- ½ ozfresh lemon juice15 ml
- ½ ozfresh lime juice15 ml
- ¾ ozsimple syrup22 ml
- 1 ozheavy cream30 ml
- 1egg white1
- 3 dropsorange flower water3 drops
- 2 ozclub soda60 ml
Instructions
Combine the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water in a shaker without ice. Dry shake vigorously for a full 2 minutes — this is not optional. The extended dry shake is what creates the signature thick, meringue-like foam. Add ice and shake again for another 30 seconds. Strain into a chilled Collins glass without ice. Let the drink settle for 30 seconds, then slowly pour the club soda down the side of the glass. The soda will push the foam up above the rim of the glass in a dramatic, cloud-like peak. Serve immediately.
Sips & Tips
Technique
The Ramos Gin Fizz is the most labor-intensive classic cocktail in the canon — the original recipe called for 12 minutes of shaking. Two minutes of vigorous dry shaking is the modern minimum. The dry shake (without ice) is what builds the foam structure; the wet shake (with ice) chills and dilutes. Do not skip either step.
Balance
Orange flower water is the soul of this drink — use it sparingly. Three drops is the right amount; more and the drink tastes like perfume. Use a light, floral gin like Hendrick's or a classic Old Tom — the cream softens the botanicals beautifully. The cream should be cold and the egg white fresh.
History
The Ramos Gin Fizz was created by Henry C. Ramos at his Imperial Cabinet Saloon in New Orleans in 1888. During Mardi Gras, Ramos reportedly employed a line of 'shaker boys' who would pass the shaker down the line, each shaking for a minute, to keep up with demand. It became so famous that Huey Long, the Louisiana governor, brought his personal bartender to New York to demonstrate the drink.
The Ramos Gin Fizz is the cocktail that rewards patience — the two-minute shake is a commitment, but the result is unlike anything else in the bar. That cloud of foam rising above the glass is genuinely magical. Cheers.
Variations
New Orleans Fizz
A simplified version that uses only lemon juice (no lime) and reduces the cream to ½ oz. The result is lighter and more citrus-forward — easier to make and still delicious. Some versions add a dash of vanilla extract.
Sloe Gin Fizz
Replace the gin with 2 oz of sloe gin and omit the cream and egg white. Add 1 oz of fresh lemon juice, ½ oz simple syrup, and top with club soda. A completely different drink — tart, berry-forward, and refreshing — but shares the fizz DNA.
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Ramos Gin Fizz
Glass: Collins | Difficulty: Advanced | ABV: ~14%
Ingredients
- 2 oz gin
- ½ oz fresh lemon juice
- ½ oz fresh lime juice
- ¾ oz simple syrup
- 1 oz heavy cream
- 1 egg white
- 3 drops orange flower water
- 2 oz club soda
Instructions
Combine the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water in a shaker without ice. Dry shake vigorously for a full 2 minutes — this is not optional. The extended dry shake is what creates the signature thick, meringue-like foam. Add ice and shake again for another 30 seconds. Strain into a chilled Collins glass without ice. Let the drink settle for 30 seconds, then slowly pour the club soda down the side of the glass. The soda will push the foam up above the rim of the glass in a dramatic, cloud-like peak. Serve immediately.