The Ramos Gin Fizz, first mixed in 1888 by Henry Charles "Carl" Ramos at the Imperial Cabinet Saloon in New Orleans, is one of the city’s most iconic cocktails, alongside the Sazerac.
This cocktail is known for its creamy and frothy texture, achieved through ingredients like gin, citrus juice, heavy cream, egg white, and orange flower water. Club soda adds a light effervescence, while the long, vigorous shaking technique is essential to achieving its signature foam.
Despite the complexity of the drink, it has remained a favorite, cherished for both its rich flavors and its soft, luxurious texture.
Preparation: 5 minuti
Skill level: Advanced
Serving: For 1 person
Preparation: 5 minuti
Skill level: Advanced
Serving: For 1 person
2 oz (60 ml) Gin
3/4 oz (22 ml) Simple Syrup
1/2 oz (15 ml) Heavy Cream
1/2 oz (15 ml) Fresh Lemon Juice
1/2 oz (15 ml) Fresh Lime Juice
3 dashes Orange Flower Water
1 Egg White
Club Soda, chilled, to top
None
Collins Glass
Dry-Shaking
Add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water, and egg white to a shaker.
Dry-shake (without ice) for about 10 seconds to emulsify the egg white and cream.
Add ice and shake vigorously for at least 15 seconds until well-chilled and frothy.
Strain into a chilled Collins glass.
To capture any residual cream and egg white, pour a little club soda back and forth between the shaker tins, then use it to top the drink.
Serve and enjoy the rich, frothy texture of the Ramos Gin Fizz.
he Ramos Gin Fizz is a luxurious, creamy cocktail that originated in New Orleans in 1888, crafted by Henry Charles "Carl" Ramos. This drink is famous for its smooth, frothy texture created by the combination of gin, citrus, simple syrup, egg white, and heavy cream.
The inclusion of orange flower water adds a delicate floral note, while the club sodalightens the drink with a hint of effervescence.
What sets the Ramos Gin Fizz apart is the technique required to create its signature foam. The cocktail must be shaken vigorously—traditionally for several minutes—to ensure the egg white and cream emulsify perfectly, creating a thick, velvety head.
Originally, Ramos employed a team of "shaker men" to meet the high demand for this labor-intensive cocktail. While modern bartenders can achieve the same frothy result with a 25-45 second shake, the drink remains one of the most complex classics to prepare.
In recent years, the Ramos Gin Fizz has gained renewed popularity for its theatrical presentation, particularly the impressive foam that rises above the rim of the glass. This is achieved by carefully pouring the club soda onto the already frothed cocktail, causing the head to rise dramatically.
Bartenders often serve the drink with a straw carefully wedged into the foam, allowing the guest to sip through the thick, velvety head. The foam becomes the star of the show, often towering over the glass, creating a visual spectacle that adds to the cocktail’s appeal.
This modern trend of maximizing the foam has been embraced by bartenders, with some even adding aromatic sprays or citrus oils to the foam for added flair and complexity. The straw presentation not only enhances the visual impact but also ensures that guests can enjoy the drink's layers, from the creamy top to the refreshing body underneath.
he Ramos Gin Fizz is a luxurious, creamy cocktail that originated in New Orleans in 1888, crafted by Henry Charles "Carl" Ramos. This drink is famous for its smooth, frothy texture created by the combination of gin, citrus, simple syrup, egg white, and heavy cream.
The inclusion of orange flower water adds a delicate floral note, while the club sodalightens the drink with a hint of effervescence.
What sets the Ramos Gin Fizz apart is the technique required to create its signature foam. The cocktail must be shaken vigorously—traditionally for several minutes—to ensure the egg white and cream emulsify perfectly, creating a thick, velvety head.
Originally, Ramos employed a team of "shaker men" to meet the high demand for this labor-intensive cocktail. While modern bartenders can achieve the same frothy result with a 25-45 second shake, the drink remains one of the most complex classics to prepare.
In recent years, the Ramos Gin Fizz has gained renewed popularity for its theatrical presentation, particularly the impressive foam that rises above the rim of the glass. This is achieved by carefully pouring the club soda onto the already frothed cocktail, causing the head to rise dramatically.
Bartenders often serve the drink with a straw carefully wedged into the foam, allowing the guest to sip through the thick, velvety head. The foam becomes the star of the show, often towering over the glass, creating a visual spectacle that adds to the cocktail’s appeal.
This modern trend of maximizing the foam has been embraced by bartenders, with some even adding aromatic sprays or citrus oils to the foam for added flair and complexity. The straw presentation not only enhances the visual impact but also ensures that guests can enjoy the drink's layers, from the creamy top to the refreshing body underneath.
Come visit us at The Hub in Grace Bay, conveniently located across from Graceway
Gourmet supermarket,
and immerse vourselr in the vibrant spirit or the island!