Ramos gin fizz

Ramos Gin Fizz

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A legendary New Orleans cocktail known for its towering foam, silky texture, and delicate floral-citrus flavor.

SUGGESTED GLASSWARE

Collins Glass

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Recipe

1 cocktail (290ml)
  • London Dry Gin 
    50 ml
  • Lemon Juice 
    15 ml
  • Lime Juice 
    15 ml
  • Simple syrup (1:1) 
    30 ml
  • Cream 
    60 ml
  • Egg White 
    30 ml
  • Orange Flower Water 
    4 dashes
  • Vanilla Extract 
    2 drops
  • Soda Water 
    to top
Recipe credit: Henry C. Ramos, Imperial Cabinet Saloon, New Orleans (1888)

Instructions

Step

Measure all ingredients precisely and chill your Collins glass. Use fresh citrus juice and high-quality gin for best results.

Step

Perform a dry shake: Add gin, lemon juice, lime juice, simple syrup, cream, egg white, orange flower water, and vanilla (if using) to the shaker without ice. Seal and shake vigorously for 60 seconds to emulsify the egg white and cream.

Step

Add a generous handful of ice to the shaker and shake hard for 1-2 minutes. The longer you shake, the silkier and more voluminous the foam will become.

Step

Fine strain the mixture into the chilled Collins glass. Let the drink settle for 30-60 seconds to allow the foam to rise and stabilize.

Step

Slowly pour chilled soda water down the side of the glass to lift the foam above the rim. Pour gently to avoid breaking the foam, creating the signature towering head.

Step

Serve immediately without garnish or straw – the foam mustache is part of the traditional experience.

Equipment

Shaker
Hawthorne Strainer
Fine Mesh Strainer

Description

The Ramos Gin Fizz is one of cocktail history’s most celebrated creations, invented in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans. Originally called the New Orleans Fizz, this drink became legendary for its unique combination of gin, citrus, cream, egg white, and orange flower water, all shaken to create a cloud-like foam that rises majestically above the glass. The cocktail was so popular that Ramos employed teams of bartenders to shake each drink for up to 12 minutes, creating what many consider the ultimate gin fizz.

Nutritional information

1 cocktail (290ml)
Calories
285
ABV
17.2 %
Alcohol
12.8 g
Carbs
18.5 g
Carbs from Sugar
17.8 g
Fat
19.2 g
Protein
4.1 g
Sodium
42 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Dairy, Egg

Tips & Notes

  • The secret to perfect foam is timing: while original recipes called for 12 minutes of shaking, 2-3 minutes split between dry and wet shake with modern technique produces exceptional results.

  • Orange flower water is absolutely essential and cannot be substituted with orange extract or bitters - it provides the distinctive floral aroma that defines this cocktail.

  • Use heavy cream with at least 35% fat content for the richest, most stable foam, and ensure all ingredients including soda water are properly chilled before use.

  • If the foam won't rise properly, increase your shake time, ensure you're using fresh egg white, and pour the soda water very slowly down the side of the glass.

The extended shaking time is crucial for properly emulsifying the egg white and cream, creating the signature silky texture and towering foam that makes this cocktail legendary. The dry shake incorporates air, while the wet shake with ice chills and further develops the foam structure.

While you can omit the egg white, you’ll lose the characteristic foam and silky texture that defines the Ramos Gin Fizz. Consider using pasteurized egg whites if you have safety concerns, or aquafaba as a vegan alternative, though the texture won’t be identical.

A classic London Dry gin works best as it provides clean botanical flavors without overwhelming the delicate balance of citrus, cream, and floral notes. Avoid heavily flavored or contemporary gins that might compete with the orange flower water.

The mixture should feel noticeably thicker when shaking, and when you stop, you should hear less liquid movement. The foam should be stable and hold its shape when poured, rising well above the glass rim when topped with soda water.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • London Dry Gin
    50 ml
  • Lemon Juice
    15 ml
  • Lime Juice
    15 ml
  • Simple syrup (1:1)
    30 ml
  • Cream
    60 ml
  • Egg White
    30 ml
  • Orange Flower Water
    4 dashes
  • Vanilla Extract
    2 drops
  • Soda Water
    to top

Method

  1. Measure all ingredients precisely and chill your Collins glass. Use fresh citrus juice and high-quality gin for best results.
  2. Perform a dry shake: Add gin, lemon juice, lime juice, simple syrup, cream, egg white, orange flower water, and vanilla (if using) to the shaker without ice. Seal and shake vigorously for 60 seconds to emulsify the egg white and cream.
  3. Add a generous handful of ice to the shaker and shake hard for 1-2 minutes. The longer you shake, the silkier and more voluminous the foam will become.
  4. Fine strain the mixture into the chilled Collins glass. Let the drink settle for 30-60 seconds to allow the foam to rise and stabilize.
  5. Slowly pour chilled soda water down the side of the glass to lift the foam above the rim. Pour gently to avoid breaking the foam, creating the signature towering head.
  6. Serve immediately without garnish or straw - the foam mustache is part of the traditional experience.