Mixlio
Ramos Fizz
Gin, two citruses, cream, egg white and orange-flower water shaken far longer than feels reasonable, then soda. The foam should stand above the rim.
- Base
- Gin
- Glass
- Highball glass
- Method
- Shake
- Strength
- 12% ABV
Ingredients
45 mlGin1 swap
Any London dry ginhighDepends on the brand’s botanicals
- 15 mlFresh Lime Juice
- 15 mlFresh Lemon Juice
- 30 mlSugar Syrup
60 mlCream1 swap
Whole milk or half-and-halfmediumLighter, less rich
- 30 mlEgg White
- 3 dashOrange Flower Water
- 2 dropVanilla Extract
- top upSoda Water
How to make
Shaking chills the drink fast while adding dilution and a light texture.
- Pour all ingredients except soda water in a cocktail shaker with ice.
- Shake for two minutes, double strain in a glass, pour the drink back in the shaker and hard shake without ice for one minute.
- Strain into a highball glass, top up with soda.
- The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.
Serve
Taste & nutrition
Estimated from ingredient amounts and assumed ABVs — not a lab measurement.
Good to know
- Dry-shake without ice first to build the foam, then shake again with ice.
- Use freshly squeezed juice — bottled tastes flat.
- Add the fizzy mixer last so it keeps its bubbles.
History
Henry Ramos created the Ramos Gin Fizz in 1888 in New Orleans, an elaborate cloud of gin, citrus, cream, egg white, sugar, orange flower water and soda. Its legendary froth demanded a long, hard shake — his bar famously kept teams of "shaker boys" working in relay. The result is silky, aromatic and unlike any other fizz. It remains a test of a bartender's stamina. Henry Ramos first mixed it in 1888 at his Meyer's Table d'Hôtel Internationale in New Orleans.
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