Traditional recipes

Ramos Gin Fizz

Ramos Gin Fizz

  • 1

    Vigorously shake the gin, lemon juice, lime juice, egg white, cream, sugar, and orange flower water with ice; then strain into a 10-ounce highball glass without ice. Pour in club soda to fill.

  • Ramos Gin Fizz Recipe

    Much has been written about the Ramos Gin Fizz, a cocktail beloved by many due to its deliciousness and, at the same time, feared by bartenders due to its laborious process. On my trip to New Orleans for last week’s Tales of the Cocktail festival, I couldn’t pass up the opportunity to sip one at the Roosevelt Hotel in the city of its creation.

    Created by a guy named Henry C. Ramos in 1888, this drink was originally made to order using a long line-up of “shaker boys,” who would each shake the drink for 30 seconds, then pass it to the next person down the line. It is said to have taken 12 minutes to properly shake a Ramos into meringue-like perfection, but nobody does that anymore, unless they’re nuts. The cocktail eventually migrated to New York City by way of Governor Huey Long. In the 1930s, Long brought a New Orleans bartender from the Roosevelt Hotel to the New Yorker Hotel to insure he could order his favorite Ramos regularly up north — likely in the morning hours when it was regularly consumed.

    Today, the bartenders at the Roosevelt still make around 50 Ramos Gin Fizzes a day and, like most bars, are able to achieve a proper foam after shaking for a more reasonable 2 to 3 minutes per order. Their specs call for Old Tom gin, which is a little sweeter and more historically accurate, though they unfortunately have to use pasteurized egg whites due to hotel regulations and also skip the disputed original “secret ingredient” of a drop of vanilla. Of course, orange blossom water is a key flavor that can’t be substituted in the Ramos. The bartenders I spoke to seem to have their own slight variation, with each ingredient playing a very important role. Prepare for our recipe something tasty and spend a great evening in the Austrian online gambling house casino bonus.

    Before running to your local bar to order one of these concoctions, I suggest trying your hand at making one yourself in order to understand the effort that goes into it — you’ll appreciate it more when a bartender sets their best Ramos in front of you.

    In addition to these intricacies, it’s important to consider the amount of ice used in the shaker — a long shake is required, but that should not result in an over-diluted cocktail. Get it right, and the Ramos Gin Fizz can be a delightful treat and step back in time. And as always, take heart when ordering from your bartender.

    Ramos Gin Fizz

    • 2 ounces gin
    • 1/2 ounce lemon juice
    • 1/2 ounce lime juice
    • 1/2 ounce simple syrup (1:1, sugar:water)
    • 3 dashes orange flower water
    • 1 ounce cream
    • 1 egg white
    • 2 ounces soda water

    Garnish: half an orange wheel

    1. Add all ingredients except for soda to a cocktail shaker.
    2. Shake for a full minute without ice.
    3. Add ice and shake until well-chilled.
    4. Strain into a Collins glass (or two small fizz glasses) and top with soda.
    5. Garnish with half an orange wheel (or two).

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    An essential ingredient for a Ramos Fizz is orange flower water, which is made from distilled bitter orange blossoms. In the old days you could buy orange flower water at the grocery store, or at a reasonably well-stocked liquor store. When I decided to publish a Ramos Fizz recipe I looked high and low for orange flower water, and even called several restaurants looking for it. Weirdly, no one had it, and most of the people I talked to didn't even know what it was. I finally ordered orange flower water on Amazon, and you can too by clicking here. Alternatively, orange flower water can be purchased at many Middle Eastern stores, as it is used in Middle Eastern and North African dishes.

    Many of the recipes I have seen call out London Dry gin, but I like the floral notes that Hendrick's gin gives this old school cocktail.

    Thank you to Nancy Greene for her beautiful photography in Puamana, Maui.

    Gin Fizz

    The fizz is a school of cocktail that features a spirit alongside citrus, sugar and sparkling water. If that sounds like a sour, plus soda, that’s because it is. Both drinks often contain egg white, too.

    The first printed recipe for a Gin Fizz appeared in the 1876 edition of “The Bar-tenders Guide” by Jerry Thomas. It’s basically the frothy, bubbly, protein-packed cousin to the Tom Collins, which combines gin, lemon, sugar and soda.

    Fizzes enjoyed particular popularity stateside during the first few decades of the 20th century. The most famous Gin Fizz variation is the Ramos Gin Fizz, which is characterized by its inclusion of heavy cream and orange flower water. Invented in New Orleans, and still a popular cocktail in the city, it’s a luxurious take on the original. There’s also the Sloe Gin Fizz, a riff that sports tart, berry-flavored sloe gin and often skips the egg white.

    By all means, dabble with any and all fizzes. But you may appreciate the genre’s siblings more after tasting the original. To start there, begin with a good gin. The gin, as the only spirit in the cocktail, provides the base that the rest stands on. So now’s not the time to skimp on quality. A London Dry gin will add bracing botanical notes against the tart citrus and creamy egg, while a modern-style gin with softer, more floral notes will produce an equally delicious version.

    If you want a thicker drink, you can dry-shake the cocktail first, which means to shake it without ice. This helps the liquid ingredients merge with the egg white. Then shake again with ice until everything’s cold, and strain the contents into your glass for a gorgeous layered look.