A weekly series where we teach you how to up your cocktail know-how and not embarrass yourself at your next hostess gig.
File this one under “impressive”. If you want to really wow your guests (or even just give yourself a pat on the back), give the Ramos Gin Fizz a crack.
Originating in New Orleans in the 1880s, the Ramos Gin Fizz was destined for greatness. Created and perfected by Henry C. Ramos, he served the concoction at his Imperial
Cabinet Saloon. The secret to this libation? Liberal shaking in a jigger, for 12 – 15 minutes. Rumor has it that during the Carnival at the 1915 Mardi Gras, Ramos had 35 Shaker Boys to keep up with the demand of this fizzy, frothy drink.
Today, the Ramos Gin Fizz is a staple in not only New Orleans, but in cocktail bars around the world. Being both incredibly drinkable as well as highlighting the spirit in use, the Fizz is here to stay. Want in? See the recipe below.
Ramos Gin Fizz
- 1.5 oz gin of choice
- 1.0 oz Heavy cream
- 0.5 oz Lemon juice
- 0.5 oz Lime juice
- 0.5 oz Simple syrup
- 1 Egg white
- 3 drops Orange Flower Water
- 1 oz Soda water
- Combine all the ingredients, except soda water, in a chilled cocktail shaker
- Add ice & shake vigorously (this is where willpower comes in. The longer the shake, the better the
- Strain out the ice and shake again without ice
- In a chilled Collins glass add 0.5 oz Soda water
- Dirty pour the cocktail in the Collins glass over the soda, top with the remaining 0.5 oz of soda
- Gently tap the glass on the bar top to allow the carbonation to crown over the rim of the glass
Now drink up and sing the blues.