Description

Invented in 1888 by Henry C. Ramos in New Orleans, the Ramos Gin Fizz is one of the most labor-intensive cocktails. The drink was so popular that bartenders used to shake it for up to 12 minutes to achieve its famous texture.

This cocktail includes gin, citrus, cream, egg white, and orange blossom water, creating a light, silky, and aromatic experience.

Ingredients

60 ml Gin
30 ml lemon juice
15 ml lime juice
30 ml Cream
1 piece Egg White
15 ml Simple Syrup
2 dashes Orange Blossom Water
Soda Water to top

Equipment needed

Cocktail Shaker – Used for the long dry and wet shakes. Fine Mesh Strainer – Used to fine strain into the glass.

Instructions

Shake all ingredients except soda water without ice for about 30 seconds.
Add ice and shake again until very frothy.
Strain into a tall glass and let the foam settle.
Slowly top with soda water to lift the foam.

Recommended glassware

Collins Glass (recommended)

A tall straight-sided glass perfect for long refreshing cocktails.

300–410 ml Tall, straight-sided, narrower than a highball.

Best for: Mojito, Tom Collins, Paloma, Gin Fizz, long refreshing cocktails.

Garnish: Excellent for mint sprigs, lime wedges, citrus wheels, and straws.

Highball Glass

A tall everyday glass for mixed drinks with ice and a longer pour.

Also suitable.

240–350 ml Tall cylindrical shape with room for ice and mixer.

Best for: Moscow Mule, Dark and Stormy, Scotch Highball, Rum and Coke, Mojito variations.

Garnish: Good for wedges, spears, herbs, and long-drink garnishes.

Ramos Gin Fizz