Ramos Gin Fizz
New Orleans' famous fizz with cream, egg white and orange flower water. Tall, fluffy and cloud-like.
Shaken · Highball · Advanced · about 3 minutes · about 7% ABV
Ingredients
- 45 ml Gin
- 30 ml Thickened cream
- 15 ml Fresh lemon juice
- 15 ml Fresh lime juice
- 30 ml Sugar syrup
- 1 Egg white
- 3 dashes Orange flower water
- 30 ml Soda water
Method
- Pour 45 ml gin into the shaker
- Pour 30 ml thickened cream into the shaker
- Add 15 ml fresh lemon juice
- Add 15 ml fresh lime juice
- Pour 30 ml sugar syrup into the shaker
- Add 1 egg white
- Add 3 dashes of orange flower water
- Dry shake
- Add ice
- Shake hard
- Strain
- Top with 30 ml soda water
- Serve
Tip
Shake longer than you think. The foam should rise above the rim.
About the Ramos Gin Fizz
Created in 1888 by Henry C. Ramos at his bar in New Orleans. It needed so much shaking that he hired a line of "shaker boys" who passed the shakers down the bar. After Prohibition the Roosevelt Hotel bought the rights to the name.
The cream family. Cream drinks became fashionable in the early 1900s, when the Alexander and its cousins appeared. They had a second golden age in the 1970s and 1980s with the Grasshopper, the White Russian and the Mudslide. Serve them after dinner, in place of dessert.
Ramos Gin Fizz FAQ
What's in a Ramos Gin Fizz?
45 ml gin, 30 ml thickened cream, 15 ml fresh lemon juice, 15 ml fresh lime juice, 30 ml sugar syrup, 1 egg white, 3 dashes orange flower water, 30 ml soda water.
How strong is a Ramos Gin Fizz?
About 7% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Ramos Gin Fizz?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Ramos Gin Fizz in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
