Long Drink
Ramos Gin Fizz
How to make a Ramos Gin Fizz - the legendary creamy longdrink with gin, cream, egg white, citrus and orange blossom water. Classic recipe to mix at home.
10 minPrep time
advancedDifficulty
Highball glassGlass
1Serving(s)
The Ramos Gin Fizz is a true legend of the bar craft, invented in 1888 in New Orleans by Henry Charles Ramos. It is notorious for its minutes-long shake that creates the unmistakably tall, creamy foam crown. With cream, egg white, citrus and orange blossom water it is a velvety, aromatic treat for the patient.
Instructions
- Add gin, lemon juice, lime juice, sugar syrup, cream, egg white and orange blossom water to the shaker.
- First dry shake very hard without ice.
- Add ice and shake extremely hard for several minutes.
- Strain into a chilled highball glass without ice.
- Let it rest briefly, then gently top up with a splash of soda so the foam rises above the rim.
Garnish: None
Pro tip: Shake the drink really long, ideally two to three minutes - only persistent shaking creates the famous tall, fluffy foam crown.
Frequently asked questions
Why do I have to shake the Ramos Gin Fizz for so long?
The long shaking emulsifies cream and egg white into that characteristically dense, tall foam crown. Without persistent shaking the drink will not come together.
Where does the Ramos Gin Fizz come from?
It was invented in 1888 by Henry Charles Ramos in New Orleans, where entire rows of bartenders supposedly shook the drink in turns.
What does the orange blossom water do?
The orange blossom water gives the creamy drink its characteristic floral, lightly perfumed aroma.
Ingredients
- Gin4.5 cl
- Fresh lemon and lime juice1.5 cl each
- Sugar syrup2 cl
- Cream3 cl
- Egg white1 piece
- Orange blossom water3 drops
