Ramos Gin Fizz

04/30/2017 , 2m, 59s

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat.

Note that this is served up in a Collins glass, so don't add ice to the serving glass.

  • 2 ounces London dry gin
  • 1/2 ounce fresh lemon juice*
  • 1/2 ounce fresh lime juice*
  • 1/2 ounce simple syrup
  • 1 ounce heavy cream
  • 1 egg white**
  • 3 drops of orange flower water
  • 1 drop of vanilla extract
  • club soda

Everything except the club soda goes into the shaker without ice. Dry shake for about a minute. Add ice and shake again for at least two minutes (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw and serve.

*In the podcase, I said 1 ounce. It should be 1/2 ounce.

**If you are squeamish about using raw egg whites, you can substitute pasteurized or powered. But I wouldn't recommend it.

Photos by Lisa Denkinger

See photo

See photo

See photo

Don't Fear The Egg White (Washington Post)

Ramos Gin Fizz

Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod ( Licensed under Creative Commons: By Attribution 3.0 License