Ramos Gin Fizz Cocktail
Have you heard of a Ramos Fizz? It was first created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon in New Orleans. A perfect balance of sweet and sour but with a smooth fluffy texture. This cocktail we must admit, does take a bit of effort. With Charles Ramos famously employing a team of bartenders and ‘Shaker Boys’ to keep up with demand for the then popular drink and it’s 12 minutes of rigorous shaking. Read up on the interesting history and technique here.
This cocktail is both loved and loathed by bar tenders. Many bars don’t put it on the menu because it’s labor intensive. But there is no rules if you want to enjoy it at home. You can speed up the process by dry shaking with a whisk ball or use the spring from a strainer. Otherwise just build the whole thing in a blender. But if you’re curious to try a traditional version, see the recipe below.
- 2 ounce of good Dry Gin (Approx. 60ml)
- ½ ounce of freshly squeezed lemon juice
- ½ ounce of freshly squeezed lime juice
- ¾ ounce of Simple Syrup
- ½ ounce of heavy cream
- 3 dashes of orange flower water
- 1 fresh egg white (or you can alternatively use aquafaba, see note below)
- Chilled club soda
- Gin Gin & Dry 100% Australian Dried Lime Slices for garnish
1. In a cocktail shaker, add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water and egg white and dry-shake (without ice) vigorously for about 10 – 12 minutes.
2. Add ice and shake for a further 15 seconds until well-chilled.
3. Strain into a Collins glass.
4. Pour a little of the club soda into the shaker tins to pick up any residual cream and egg white then use to top the drink.
5. Then strain the liquid into glass of your choice. (Quantities here will do one tall glass or two small glasses)
6. Garnish with Gin Gin & Dry 100% Australian Dried Lime slices. Enjoy!
*Note: EGG WARNING – consuming raw egg poses risk of food-borne illness. Please use pasteurized egg.
A vegan option to replace egg white is aquafaba. This is the liquid you’d usually drain from a can of chickpeas.
How to make your own simple syrup:
- 1 cup granulated (around 50g) of sugar
- 1 cup water
1. In a saucepan combine the sugar and water over medium heat.
2. Bring to the boil, stirring the mixture until all the sugar is dissolved.
3. Remove from the heat and allow to cool. You can then seal in a bottle or jar in the fridge ready for use.