Ramos Gin Fizz recipe
The legendary New Orleans brunch cocktail that takes 12 minutes to shake.
Method: Shake ·
Glass: Collins glass ·
Time: 15 min ·
Difficulty: Advanced ·
Family: Modern Classics
Ingredients
- 2 oz Gin (London Dry)
- 0.5 oz Fresh lemon juice
- 0.5 oz Fresh lime juice
- 0.75 oz Simple syrup
- 1 oz Heavy cream
- 1 Egg white
- 3 drops Orange flower water
- 1 oz Soda water
How to make a Ramos Gin Fizz
- Combine gin, lemon juice, lime juice, simple syrup, cream, egg white, and orange flower water in a shaker.
- Dry shake (no ice) vigorously for 2-3 minutes to emulsify.
- Add ice and shake hard for another 1-2 minutes until the shaker is frosty cold.
- Strain into a Collins glass (no ice).
- Let it rest for 1 minute, then slowly pour soda water into the center — the foam will rise above the rim.
- Serve immediately.
Garnish
None (the foam IS the garnish)
Pro tip
The long shake is non-negotiable. The cream and egg white need extensive agitation to create that signature marshmallow-like foam. Some bars use a milk frother to cheat — it works.
History of the Ramos Gin Fizz
Created by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans in 1888. It became so popular that during Mardi Gras, Ramos employed 35 'shaker boys' working in shifts to keep up with demand.
Flavour profile
Creamy, Citrus, Floral, Light
Variations
- Lazy Ramos — Use a milk frother instead of shaking for 12 minutes
- Gin Fizz — Skip the cream and egg white for a simpler version
- Violet Fizz — Add creme de violette for a purple, floral version
Practise making the Ramos Gin Fizz in the free Virtual Bar game.