Foamy and fizzy, the sweet-and-sour Ramos Gin Fizz is full of surprises. This New Orleans cocktail is a classic cocktail that’s worth the effort.
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Ramos Gin Fizz recipe
As a cocktail blogger, I love dreaming up my own concoctions. But this year I’ve been trying to really get to know the classics like the Pimm’s Cup and the Daiquiri.
None has been more surprising than the Ramos Gin Fizz. I hadn’t had one in years!
I’d forgotten how delicious this foamy, fizzy cocktail is. With herbal gin, sweet citrus, smooth cream and silky egg white, it’s full of both flavor and texture — but perfectly balanced.
And yes, it’s made with egg white. It’s a key ingredient because, when whipped, egg white creates a lovely, velvety foam on top of cocktails, like the whiskey sour for example.
I had also forgotten how much work it is! Before you get into it, you should know this cocktail is on the more advanced side, but with a bit of practice and some good instructions, you’ll be on your way to making this delicious drink.
Why you’ll love this recipe
The Ramos Gin Fizz is a classic that you’ll love! Here’s why:
- Bursting with flavor from gin and citrus, there’s a lot going on in terms of flavor and texture, but it’s perfectly balanced.
- It’s a great cocktail to hone your drink shaking skills. If you can make a foamy Ramos, you’ll be a pro mixologist in no time.
- Gin lovers will be so impressed if you make them this fancy gin fizz.
This is an excellent cocktail for any special occasion. However, can’t be prepped ahead of time and must be shaken up, so it’s probably best for a smaller crowd or date night.
With its New Orleans roots, it’s also an great cocktail for Mardi Gras but is refreshing year-round.
What is a Ramos Gin Fizz?
Also called the New Orleans Fizz, the Ramos Gin Fizz is a classic cocktail made with gin, lemon juice, lime juice, egg white, heavy cream, simple syrup, orange blossom water and club soda. It is one of the IBA official cocktails.
All the ingredients, except the soda, are shaken together vigorously — more vigorously than other drinks! — and, when poured, a thick layer of foam forms on top. Then club soda is added to float the foam up over the rim of the glass.
The drink is a symphony of flavors and textures that come together in perfect harmony.
The gin lends a slightly floral, herbaceous flavor. Simple syrup gives the drink its sweetness. The citrus and orange blossom water give it a gentle yet zesty, zippiness. The egg white provides it a velvety texture and foamy layer on top, while the club soda gives it a hint of bubbles and lift.
History of the Ramos Gin Fizz
If you’re wondering who had the idea to combine all those ingredients, we can credit Henry Charles Ramos.
Ramos invented the drink in 1888 at his bar in New Orleans, Meyer’s Table d’Hôtel Internationale.
The drink is well known in the bartending world for its long ingredient list and epic shake time, with some bartenders shaking the cocktail for upwards of 20 minutes!
According to IBA, Ramos himself routinely employed 30 bartenders dedicated solely to shaking up the drink for 12 minutes apiece. His crew passed the shakers around when their arms got tired — shaking is hard work!
Tools & glassware
The Ramos Gin Fizz doesn’t require a lot of special equipment, but you do need a really good cocktail shaker.
I recommend a Boston shaker, which is a two-piece shaker that doesn’t leak as easily as a three-piece shaker, which has a strainer built in.
If you have one, a Hawthorne strainer is best for either type of shaker because they more easily hold back ice but allow the thick foam of the gin fizz to pour into the glass.
Here’s what you’ll need to whip up a restaurant-quality Ramos Gin Fizz at home:
- fresh lemon juice
- fresh lime juice
- egg white
- heavy cream
- simple syrup
- orange blossom water
- club soda
For the egg white, you’ll want to use fresh eggs. Use the float test to make sure your eggs are good. Don’t take any chances!
Raw egg warning
Consuming raw or lightly-cooked eggs poses a risk for food-borne illness.
You definitely want to use heavy cream, not milk or even half-and-half. It’s key to getting that thick, whipped cream-like texture in this drink.
Orange blossom water is a clear liquid made from infusing blooms of the orange tree with water to yield a sweet, floral and slightly citrusy ingredient. You can find it at specialty grocery stores, Middle Eastern grocers and online. You can also make it yourself.
Best gin for Ramos Gin Fizz
Old Tom Gin is the most popular for Ramos Gin Fizzes, but you can use London dry gin as well.
A gin with many floral and herbal flavors is ideal for the Ramos Fizz. You want one that’s strong but not overpowering. The fresh citrus juice will help to balance it, though.
Hendrick’s is one of my favorites for its flowery, herbaceous notes.
Variations and substitutions
Here are a few ways to dress up your Ramos Gin Fizz cocktails at home:
Floral Ramos Gin Fizz: Swap the orange blossom water for rose water.
Blackberry Ramos Gin Fizz:This version uses blackberry brandy to make a sweet berry adaptation.
Purple Gin Fizz: Use purple Empress gin to make a pretty, violet version of this cocktail.
Any spirit: Make this cocktail with tequila or vodka to switch things up.
How to make a Ramos Gin Fizz
This cocktail is not for the faint of heart — or weak-armed! Just kidding, but you will be shaking a while, so be prepared for a little elbow grease here.
Here’s what to do:
To a cocktail shaker without ice, add gin, lemon juice, lime juice, egg white, heavy cream, simple syrup and orange flower water.
Shake well without ice. (This is called a dry shake.) Shake for several minutes. (Five or six minutes if you want to make it like the original!)
Then add ice to the shaker and shake again for several minutes. (Another six minutes or so to make it the original way.)
The longer you shake, the more silky, velvety, thick and creamy your cocktail will be.
Strain the drink into a Collins or highball glass.
Add cold soda water to the shaker and swish it to incorporate residual cream. Pour into a chilled Collins glass. This is what gives the foaminess some extra lift.
Tips & tricks
For best results, shake, shake, shake! Some bartenders shake the drink anywhere from 10-20 minutes. The more you shake, the better texture your drink will have.
Utilize the dry shake method, then the wet shake. The dry shake helps to incorporate all the ingredients together, then adding the ice for the wet shake invigorates them even more to yield perfect, velvety foam.
What to serve with a Ramos Gin Fizz
A Ramos gin fizz is made with all the same ingredients as a regular gin fizz, except that the Ramos includes egg white and cream to turn it into a thick, creamy cocktail.
When a gin fizz is shaken up with an egg white, the drink is considered a Ramos Gin Fizz.
The Ramos gin fizz has eight ingredients and takes a while to make. In fact, Henry Ramos, the inventor of the Ramos Gin Fizz had his bartenders shake the original cocktail for 12 minutes, and some bars prefer 20 minutes. On a busy night, a person ordering a cocktail with a long prep time and lengthy ingredient list keeps the bartender from preparing drinks for other customers. Be courteous and only order one when traffic at the bar is lighter.
More classic cocktails
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Ramos Gin Fizz
- 2 ounces gin
- ½ ounce fresh lemon juice
- ½ ounce fresh lime juice
- 1 egg white
- 1 ounce heavy cream
- ½ ounce simple syrup
- ¼ ounce orange blossom water
- ½ ounce club soda
- To a cocktail shaker without ice, add gin, lemon juice, lime juice, egg white, heavy cream, simple syrup and orange blossom water.
- Shake well without ice. (This is called a dry shake.) Then add ice to the shaker and shake again.
- Strain into a Collins or highball glass.
- Add club soda to the shaker and give it a swish to incorporate residual cream. Pour into the glass.
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