Ramos Gin Fizz
The Quirky Foodster Team
Ingredients
- Gin — 45 ml (1 1/2 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Simple syrup — 22.5 ml (3/4 oz)
- Heavy cream — 30 ml (1 oz)
- Egg white — 1
- Orange flower water — 3 drops
- Soda water, to top — 30 ml (1 oz)
Method
- Add all ingredients except soda water to a shaker without ice.
- Dry-shake vigorously for at least 60 seconds to build a thick foam.
- Add ice and shake hard again for another minute.
- Strain into a highball glass, top with a splash of soda, and let the foam rise above the rim.
Description: A legendarily labor-intensive New Orleans fizz, famous for a towering, marshmallow-thick foam built by extended shaking.
Cultural Background: Created by Henry C. Ramos in New Orleans in 1888; bars of the era reportedly employed a line of bartenders passing the shaker to sustain the many minutes of shaking required.
Tips: Shake far longer than feels necessary — the signature foam depends on it, traditionally several minutes by hand.
Variations: A stand mixer or dedicated shaking service can substitute for the historical bartender relay.
Serving Suggestion: Serve promptly once the foam is built, in a tall glass that shows off its height.
Nutrition: Approx. 210 kcal per serving
FAQs:
Q: Why does it take so long to shake?
A: The extended shaking incorporates air into the egg white and cream, building the drink's signature tall, dense foam.
- Gin — 45 ml (1 1/2 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Simple syrup — 22.5 ml (3/4 oz)
- Heavy cream — 30 ml (1 oz)
- Egg white — 1
- Orange flower water — 3 drops
- Soda water, to top — 30 ml (1 oz)
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