Ramos Gin Fizz
A New Orleans institution, the Ramos Gin Fizz is famed for its rich, creamy texture and long shake that creates a luxurious foam. It’s associated with late-19th/early-20th-century Southern hospitality and theatrical bartending.
Calories
321 kcal
Alcohol
Content
8%
Serving
1
Ingredients
Gin : 60 ml
Fresh lemon juice : 15 ml
Fresh lime juice : 15 ml
Simple syrup : 15 ml
Heavy cream : 30 ml
Egg white : null ~20 ml (1 egg white)
Orange flower water : 1–2 drops optional
Soda water : null top (~90 ml)
Garnish :Lightly grated orange zest or none (traditionally unadorned)
Tools
Shaker (large)
jigger
fine strainer
long spoon
Glassware :Collins glass (chilled)
Steps
In a large shaker, combine 60 ml gin, 15 ml lemon juice, 15 ml lime juice, 15 ml simple syrup, 30 ml heavy cream, and egg white. Add 1–2 drops orange flower water if desired.
Dry-shake (no ice) vigorously for 15–20 seconds to emulsify egg and cream.
Add a large amount of ice and shake again very hard for 20–30 seconds until the shaker feels very cold (traditional technique uses extended shaking).
Strain into a chilled Collins glass without ice.
Top gently with soda water (~90 ml) to create a tall foamy head.
Let the head settle slightly, then serve — the texture should be creamy and effervescent.
(Note: Ramos requires extra effort to build the foam; some bartenders use the “two-person shake” method.)
