3 Ways with the Ramos Gin Fizz

Loathed by some due to the amount of shaking involved, here are three ways of making the Ramos Gin Fizz, a New Orleans cocktail.

Ramos Gin Fizz

The Ramos Gin Fizz is a gin cocktail invented by Henry C. Ramos in the 1880s at the Imperial Cabinet Saloon on Gravier Street in New Orleans. The drink which was originally called the New Orleans Fizz is a delicious breakfast-brunch cocktail and one to enjoy during Mardi Gras celebrations.

The original recipe calls for Old Tom gin which imparts a little sweetness while the thickened cream adds texture and richness to the drink. But that’s not its claim to fame. Ramos’ recipe required 12 minutes of shaking to achieve the creamy consistency. It is said that bars in New Orleans had a team of shakers with each person passing it down the line.

Mastering the Ramos is quite a task which requires shaking the drink until your arms are about ready to fall off. In this article, we’re presenting three methods of making the Ramos Gin Fizz: the traditional method, the reverse shake where the drink is shaken with ice then dry shaken with the egg white, and the quick method using an immersion blender.

It is well worth letting the drink rest in the glass for around twenty seconds before pouring the soda water as it helps with the meringue-like foam. It should be dense enough to hold a straw in the middle.

The consistency and texture vary depending on the method and what is shown in the photograph above is the result of the immersion blender method. The reverse shake method yielded a slightly denser foam but didn’t hold the shape for long, which could well be due to a hot and humid day. Neither method provided an ideal result but they are feasible options for when you can’t shake for too long and don’t have a team of shakers around.

Ramos Gin Fizz Recipe

Ingredients

  • 60 ml gin
  • 15 ml lemon juice
  • 15 ml lime juice
  • 30 ml simple syrup
  • 30 ml thickened cream
  • 1 egg white
  • 3 drops orange blossom water
  • soda water to top (about 60 ml)

Glassware: Collins glass

Method 1 – Traditional

  1. Add all ingredients (except soda water) to a cocktail shaker and dry shake for 2 minutes to get the egg white and cream to emulsify.
  2. Add ice cubes and shake hard for at least 5 minutes.
  3. Strain into a Collins glass, let it rest for 20 seconds and slowly top with soda water.

Method 2 – Reverse Shake

  1. In a cocktail shaker add gin, lime juice, lemon juice, simple syrup and cream. Add ice and shake for 30 seconds.
  2. Double strain into another shaker, add egg white and dry shake hard for 1 minute.
  3. Pour into a Collins glass, let it rest for 2 seconds and slowly top with soda water and 3 drops of orange blossom.

Method 3 – Immersion Blender

  1. Add all ingredients (except soda water) to a glass container wide enough to fit an immersion blender and blend for 1 minute to emulsify the egg white and cream.
  2. Transfer the liquid to a cocktail shaker, add ice cubes and shake hard for 1-2 minutes.
  3. Strain into a Collins glass, let it rest for 20 seconds and slowly top with soda water.

Photo by Cocktails & Bars – © Copyright: All rights reserved.

3 Ways with the Ramos Gin Fizz was last modified: February 2nd, 2018 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.