Ramos Fizz
Citrus and blossom, cloud-soft.
Gin, citrus, cream and egg white shaken at length into a frothy texture scented with orange blossom. The soda lifts a tall, soft head of foam: a New Orleans classic that tests the bartender's arm.
- IBA · The Unforgettables
- Long drink
- Shaken
- Glass
- Highball glass
- Method
- Shaken
- Strength
- Light
- Time
- 6 min
- Difficulty
- Advanced
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Gin
45 ml
-
Lime juice
15 ml
-
Lemon juice
15 ml
-
Simple syrup
30 ml
-
Cream
60 ml
-
Egg white
30 ml
-
Orange flower water
3 dashes
-
Vanilla extract
2 drops
-
Soda water
top up
Proportions
How to make
- Pour the gin into the shaker.
- Add the lime juice.
- Add the lemon juice.
- Add the sugar syrup.
- Add the cream.
- Add the egg white.
- Add three dashes of orange flower water.
- Add two drops of vanilla extract.
- Fill the shaker with ice.
- Shake for two minutes.
- Double strain into a glass.
- Pour the drink back into the empty shaker.
- Shake hard without ice for one minute.
- Strain into a highball glass.
- Top up with soda water.
The story
Origins
DocumentedOrigin attested by written sources of the time.
The drink bears the name of Henry Charles Ramos, who according to sources created it in 1888 at the Imperial Cabinet Saloon in New Orleans, on the corner of Gravier and Carondelet; it was first called the New Orleans Fizz. Real fame came after 1907, when Ramos opened The Stag: the long shake required teams of 'shaker boys' passing the shaker along, and tradition tells of dozens of them at work during the 1915 Mardi Gras. When Prohibition arrived in 1919, Ramos closed his bar. His recipe was published by the New Orleans Item-Tribune and reprinted in September 1928, days after his death.
Taste profile
- Creamy
- 5 out of 5
- Sweet
- 3 out of 5
- Citrus
- 3 out of 5
- Bubbly
- 2 out of 5
