Ramos Gin Fizz
Classic New Orleans Ramos Gin Fizz with gin, lemon juice, cream, egg white, and orange flower water. Learn the authentic 1888 recipe and technique.
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The Ramos Gin Fizz is a legendary New Orleans cocktail that elevates the simple gin fizz to extraordinary heights. Created by Henry C. Ramos in 1888 at his Imperial Cabinet Saloon, this cocktail is famous for its silky, foamy texture and complex flavor profile that has been described as tasting like "liquid cheesecake."
What sets the Ramos Gin Fizz apart from other cocktails is its unique preparation method requiring an extended shaking time and the addition of cream, egg white, and orange flower water. The result is a luxuriously smooth, cloud-like drink that showcases the artistry of classic cocktail making and remains one of the most celebrated drinks in American cocktail history.
Instructions
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Chill the glass
Place a Collins or highball glass in the freezer for at least 10 minutes to chill thoroughly.
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Dry shake ingredients
Add 2 fl oz gin, 1 fl oz fresh lemon juice, 0.5 fl oz heavy cream, 0.5 fl oz egg white, 0.5 fl oz simple syrup, and 3 ml orange flower water to a cocktail shaker. Shake vigorously without ice for 30 seconds to emulsify the egg white and cream.
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Add 3 ice cubes to the shaker and shake vigorously for 2-3 minutes until the mixture is extremely frothy and the shaker feels very cold in your hands.
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Double strain the mixture through a fine mesh strainer into the chilled glass, filling it about three-quarters full to leave room for the soda water.
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Slowly pour club soda down the inside edge of the glass until it reaches the rim, being careful not to disturb the thick foam layer on top.
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Express the oils from 1 lemon slice by twisting it over the drink, then drop it into the glass as garnish. Serve immediately.
Tips
Use the freshest eggs possible - crack them just before mixing. Fresh egg whites create better, more stable foam than older ones.
Chill all ingredients beforehand, including the gin and cream. Cold ingredients emulsify better and create superior texture.
Don't skip the orange flower water - it's available at most liquor stores and Middle Eastern markets. This ingredient is crucial for authentic flavor.
Shake vigorously for at least 2-3 minutes without ice first (dry shake), then add ice and shake for another 2 minutes for maximum foam.
Use a proper cocktail shaker, preferably a Boston shaker, which allows for more vigorous shaking than a cobbler shaker.
Add the soda water slowly and gently to preserve the foam. Pour it down the side of the glass rather than directly onto the mixture.
Strain twice through a fine mesh strainer to ensure the smoothest possible texture and remove any ice chips.
Serve immediately in a pre-chilled glass for the best experience and presentation.
The History of Ramos Gin Fizz
The Ramos Gin Fizz was invented by Henry Charles Ramos in 1888 at his Imperial Cabinet Saloon on Gravier Street in New Orleans. Ramos perfected this cocktail during the city's golden age of cocktail culture, and it quickly became the bar's signature drink. The cocktail gained such popularity that during Mardi Gras season, Ramos employed dozens of bartenders working in relay teams just to keep up with demand for the labor-intensive drink.
The original recipe called for a 12-minute shake, though modern bartenders typically shake for 2-5 minutes. The drink became so associated with New Orleans that when Prohibition arrived, Ramos moved to New York and opened the Roosevelt Hotel's bar, bringing his famous fizz to a national audience.
What Makes Ramos Gin Fizz Special
Unlike a standard gin fizz, the Ramos version includes heavy cream, egg white, and orange flower water, creating a cocktail with extraordinary richness and complexity. The extended shaking time emulsifies the ingredients, creating a foam so thick and stable that legend says a silver dollar could rest on top without sinking.
The orange flower water, a key ingredient often omitted in modern versions, provides a subtle floral note that balances the tartness of the lemon juice and the richness of the cream. This ingredient is essential for achieving the authentic flavor profile that made the drink famous.
Choosing the Right Gin
The gin you choose significantly impacts the final flavor. London Dry gins like Tanqueray or Beefeater provide the classic juniper-forward profile that works beautifully with the other ingredients. Bombay Sapphire offers a smoother, more citrus-friendly profile, while Hendrick's adds subtle cucumber and rose notes that complement the floral orange water.
Avoid heavily botanical or Navy-strength gins, as they can overpower the delicate balance of cream and citrus that defines this cocktail.
Perfect Serving and Presentation
Traditionally served in a Collins or highball glass, the Ramos Gin Fizz should be poured carefully to maintain the thick foam head. The classic garnish is a simple lemon twist, though some bartenders add a cherry. The drink should be served immediately while the foam is at its peak.
Pre-chilling your glassware is essential, as the drink is best enjoyed ice-cold. The contrast between the cold temperature and the rich, creamy texture is part of what makes this cocktail so memorable.
Storage and Make-Ahead Tips
The Ramos Gin Fizz is best consumed immediately after preparation. The egg white foam will begin to break down within 10-15 minutes, and the ingredients will separate over time. If you must prepare components ahead, you can pre-mix all ingredients except the soda water and store in the refrigerator for up to 4 hours. Add the soda water and give a final shake just before serving.
Frequently Asked Questions
Is it safe to drink raw egg whites?
Using fresh, high-quality eggs from a reputable source minimizes risk. The acid from the lemon juice also helps neutralize potential bacteria. If you're concerned, pasteurized egg whites are available as a substitute.
Can I make a non-alcoholic version?
Yes, substitute the gin with additional lemon juice and simple syrup, adjusting to taste. The texture won't be identical, but you'll still get the signature foamy consistency.
Why is the shaking time so important?
Extended shaking is crucial for properly emulsifying the cream and egg white, creating the signature thick foam. Insufficient shaking results in a thin, less impressive drink.
