Ramos Gin Fizz Recipe
The Ramos Gin Fizz is New Orleans in a glass: a cloud of gin, cream, citrus, and orange flower water shaken until it climbs above the rim. It takes patience and a long shake, but the payoff is the silkiest, most elegant cocktail in the classic canon.
Ingredients
- 2 ozgin
- 0.5 ozfresh lemon juice
- 0.5 ozfresh lime juice
- 0.75 ozsimple syrup
- 1 ozheavy cream
- 1 largeegg white
- 3 dashesorange flower water
- 1 ozsoda water, chilled
Garnish
- Orange twist (optional)
- Dusting of grated nutmeg (optional)
Equipment: Collins or highball glass, shaker tin and strainer, jigger, citrus press, fine strainer (optional), bar spoon
Method
- Chill the Collins glass in the freezer for at least 10 minutes.
- Combine the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water in a shaker without ice. Shake hard for about 15 seconds to aerate the egg white.
- Fill the shaker with ice and shake vigorously for 60 to 90 seconds, until the tin is frosty and the mixture is thick and foamy.
- Strain into the chilled Collins glass, letting the foam settle, then rest the glass for 1 minute so the foam sets.
- Pour the chilled soda water slowly through the center of the foam to lift it above the rim. Garnish with an orange twist or grated nutmeg if desired and serve immediately.
About the Ramos Gin Fizz
The Ramos Gin Fizz was created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, and it became so popular that bars reportedly employed teams of shakers to pass the tin down a line. The drink survived Prohibition, the Roosevelt Hotel era, and a revival in modern craft bars, and it remains the benchmark for a shaken sour with egg white and cream.
To nail it, use fresh citrus, a clean London dry gin, and real orange flower water, which is potent and easy to overdo. The long dry shake is not optional: it builds the meringue-like foam that lets the soda water rise. Chill everything, including the glass, and pour the soda gently so the head stays tall and the texture stays silky.
- Use a fresh egg white and shake without ice first to build the foam.
- Orange flower water is strong; start with 3 dashes and adjust to taste.
- Chill the glass and soda water for the tallest, most stable foam.
- A dry shake followed by a long wet shake is the key to the classic texture.
Get the bottles delivered
Order online for same-day or next-day Long Island delivery, free curbside pickup in Commack, or nationwide shipping where it is legal. You must be 21 or older.
