Ramos Gin Fizz
A silky gin fizz with a cloud of foam, creamy body and a hint of orange blossom.
Ingredients
- London Dry gin, ideally a classic London dry45 ml
- Lemon juice, freshly squeezed15 ml
- Lime juice, freshly squeezed15 ml
- Simple syrup (1 part Sugar, 1 part Water)30 ml
- Cream, double or whipping cream, at least 35% fat60 ml
- Egg white30 ml
- Orange flower water4 dashes
- Vanilla extract (optional)2 drops
- Soda water, chilledtop up
Method
- Measure every ingredient carefully, and use fresh citrus and a good gin.
- Pour the gin, lemon juice, lime juice, syrup, cream, egg white and orange flower water into the shaker without ice.
- Dry shake hard for about 60 seconds so the egg white and cream emulsify into a stable foam.
- Add plenty of ice and shake hard for at least another 1–2 minutes: the longer you shake, the silkier and taller the foam.
- Fine strain into a chilled Collins glass and let it rest for 30–60 seconds so the foam can rise and settle.
- Gently pour chilled soda water down the side of the glass so the foam lifts above the rim.
- Serve straight away, without garnish or straw: the foam moustache is part of the experience.
Henry C. Ramos, Imperial Cabinet Saloon, New Orleans (1888)
About this drink
Henry C. Ramos created this drink in 1888 at his bar in New Orleans, where it was first called the New Orleans Fizz. Ramos was so particular about texture that he reportedly kept a whole team of 'shaker boys' who took turns shaking each drink for up to 12 minutes. It remains one of cocktail history's most demanding, and most rewarding, exercises in foam and balance.
Questions and answers
Why does a Ramos Gin Fizz take so long to make?
The long shake, often several minutes, is what builds the dense, stable foam of egg white and cream the drink is famous for. A shorter shake just gives a flat, ordinary fizz.
Can I leave out the orange flower water in a Ramos Gin Fizz?
You can, but it is a signature note of the original New Orleans recipe. A small bottle lasts a long time and is worth buying if you make the drink more than once.
Why is a Ramos Gin Fizz served without garnish?
The foam rising above the rim is the whole point of the drink. Any garnish would only distract from that tall, creamy top.
