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Ramos Fizz Recipe

Ramos Fizz Recipe


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The bane of all bartenders, this egg white-based cocktail will wear your arm out with all the shaking, but is worth the trouble for its light-as-air texture and gentle sweetness. Ramos, this cocktail is a close relative to Silver Fizz, but adds to it some creamy decadence and citrusy floral notes.

Read more about Classic New Orleans Cocktails for Mardi Gras.

Ingredients

  • 2 Ounces London dry gin
  • 1 egg white
  • 1 Ounce heavy cream
  • ½ Ounce fresh lemon juice
  • ½ Ounce fresh lime juice
  • ½ Ounce simple syrup
  • 2 -3 drops of orange flower water
  • Orange segment for garnish

New Orleans Fizz

Also known as a Ramos gin fizz, the New Orleans fizz was created in the late 1800s by Henry C. Ramos in New Orleans. It is among the Big Easy's most famous drinks. The cocktail became so popular that by the 1915 Mardi Gras celebration, Ramos' 35 "shaker boys" could not keep up with demand.

This classic cocktail is one to add to your​ list of drinks to know, but remember to shake it really, really well. In fact, your best fizz comes from shaking until it hurts (a minute or more). If a straw can stand up straight in your New Orleans, then you have shaken it properly.


Forbidden Fruit Fizz

Ingredients
  • 3/4 ounce grapefruit juice
  • 1/2 ounce honey syrup (2:1, honey:hot water)
  • 1/2 ounce orange shrub
  • 1 ounce Giffard Aperitif Syrup
  • 1 egg white
  • Soda water, to top
Directions
  1. Combine the first 5 ingredients in a cocktail shaker and shake without ice.
  2. Add ice and shake again.
  3. Strain into a Collins glass.
  4. Gently add a splash of soda water until the froth reaches the rim of the glass.
  5. Garnish with a pinch of saffron.

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Just Checking in on Frosé

Not long ago, summer was synonymous with slushy pink wine. Is it back for a final encore?


An essential ingredient for a Ramos Fizz is orange flower water, which is made from distilled bitter orange blossoms. In the old days you could buy orange flower water at the grocery store, or at a reasonably well-stocked liquor store. When I decided to publish a Ramos Fizz recipe I looked high and low for orange flower water, and even called several restaurants looking for it. Weirdly, no one had it, and most of the people I talked to didn't even know what it was. I finally ordered orange flower water on Amazon, and you can too by clicking here. Alternatively, orange flower water can be purchased at many Middle Eastern stores, as it is used in Middle Eastern and North African dishes.

Many of the recipes I have seen call out London Dry gin, but I like the floral notes that Hendrick's gin gives this old school cocktail.

Thank you to Nancy Greene for her beautiful photography in Puamana, Maui.


Ramos Fizz Recipe

To state the patently obvious, the summer weather in New Orleans can be brutal. The positive side of this is that ever since the days when a ceiling fan was considered the apex of cooling technology, bartenders have been devising drinks that are still useful—if not essential—in today's summer-refresher arsenal.

In the ranks of New Orleans-born coolers, the Ramos Fizz (aka Ramos Gin Fizz) is royalty. Created in 1888 by bar owner Henry C. Ramos, the fizz that bears his name takes the already appealing Silver Fizz—a mixture of gin, lemon, sugar and seltzer, with an egg white to add foam and body—and advances it several steps along the decadence line, adding cream, lime juice and a few drops of aromatic orange-flower water (no, not orange juice the perfume-like stuff usually sold in small blue bottles).

Perfectly suited for a hot afternoon or evening, the Ramos Fizz holds special appeal as a breakfast or brunch drink. I'll be in New Orleans in two weeks for Tales of the Cocktail, and I expect to get on the outside of several of these during the week. But for a drink this good, it's best to start warming up now—who's with me?


Ingredients

  • 2 oz. quality gin
  • 1 oz. triple sec (or Cointreau)
  • 4 oz. Sweet & Sour Mix*
  • 1 egg white (I buy liquid eqg whites, which work just fine)**
  • 4 oz. Half & Half Cream
  • 1/2 tsp (a "dash" really) orange flower water
  • 1 Tbs. confectioners or finely granulated sugar
  • ice (I use about 4 ice cubes)
  • Grated Nutmeg, for garnish
  • Optional: 1 oz. fresh orange juice (not from concentrate)
  • Some people choose to squeeze fresh lemon & lime juice and add simple syrup.
  • powdered egg whites can be used, if you are afraid of raw eggs. I've never had a problem!
  • Orange Flower Water is not that difficult to find. If found mine at Trader Joe's or most liquor stores should carry it.

Related classic gin cocktails

There are lots of classic gin cocktails that are related to the gin fizz! Here a few that are very similar:

    The classic! Just gin, lemon juice, simple syrup, and egg white. A popular variation…using the same ingredients! Gin, Cointreau and lime: so refreshing! Champagne, lemon, gin and simple syrup. It’s also called the Diamond Fizz! A classic sour using…you guessed it! Gin, lemon and simple syrup. A 1960’s spin using Sloe Gin.

From Punch (http://punchdrink.com)

Ingredients
  • 3/4 ounce citrus juice (1:1, lemon juice:lime juice)
  • 1 egg white
  • 1 1/2 ounces Old Tom gin, preferably Hayman's
  • 3/4 ounce triple sec, preferably Luxardo Triplum
  • 3/4 ounce demerara syrup (1:1, demerara sugar:water)
  • 3/4 ounce heavy cream
  • soda water, to top
  • 3 drops orange flower water
Directions
  1. Combine all ingredients except the orange flower water in a shaker tin with ice.
  2. Shake until well chilled.
  3. Strain the drink between the two halves of the shaker tin to remove the ice, then shake again for five minutes without ice until thick and emulsified.
  4. Pour the drink into a Collins glass and set aside until the meringue has separated from the liquid beneath, about five minutes.
  5. Place a barspoon into the middle of the drink and carefully pour soda water along the spoon (so as not to deflate the meringue) until the meringue has risen above the rim of the glass.
  6. Top with three drops of orange flower water.

Get our freshest features and recipes weekly.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from PUNCH and Penguin Random House.

Latest Article

Just Checking in on Frosé

Not long ago, summer was synonymous with slushy pink wine. Is it back for a final encore?


  • 2 fluid ounces of gin
  • 1 fluid ounce of heavy cream
  • 1/2 fluid ounce of fresh lemon juice
  • 1/2 fluid ounce of lime juice
  • 1/2 fluid ounce of sugar syrup
  • 1/2 egg white
  • 3 milileters of orange flower water
  • 1 slice of lemon
  • 3 cubes of ice
  1. Put the cubes of ice in a shaker and add all the ingredients.
  2. Shake it well for at least 12 minutes.
  3. Strain it into a glass and decorate it with a slice of lemon.

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