Ramos fizz is a cocktail made with gin, lemon juice, sugar, cream, egg whites, and orange flower water, served over ice. It is a frothy, creamy drink with a tangy and fragrant taste.
Ramos fizz recipe
- 4.5 cl gin
- 1.5 cl fresh lime juice
- 1.5 cl fresh lemon juice
- 3 cl simple syrup
- 6 cl cream
- 1 egg white
- 3 dashes orange flower water
- 2 drops vanilla extract
- soda water
All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a highball glass without ice and topped with soda.
Directions for how to make the Ramos fizz
- Combine gin, fresh lime juice, fresh lemon juice, simple syrup, cream, egg white, orange flower water, and vanilla extract in a mixing glass.
- Dry shake the ingredients (without ice) for 2 minutes.
- Add ice to the mixing glass and shake hard for another 1 minute.
- Strain the mixture into a Collins glass without ice.
- Top the drink with soda water.
- Serve and enjoy your delicious Ramos fizz!
Tips for how to make the perfect Ramos fizz
- Shake the ingredients vigorously for at least 12 minutes to achieve the signature frothy texture
- Use fresh ingredients such as lemon juice and egg whites to enhance the flavor and texture of the drink
- Use ice to chill the drink while shaking to prevent the mixture from getting too warm and losing its frothiness
- Add a splash of orange blossom water to give the drink a floral aroma and flavor
- Strain the mixture through a fine mesh strainer before serving to remove any small bits of ice or lemon pulp
Alcohol-free alternative to the Ramos fizz
An alcohol-free alternative to Ramos fizz can be made by combining a few simple ingredients. Here is the recipe:
- 1 oz. fresh lemon juice
- 1 oz. fresh lime juice
- 1 egg white
- 1 tablespoon superfine sugar
- 2 oz. cream
- 2 oz. sparkling water
Add the lemon and lime juice, egg white, and sugar to a cocktail shaker.
Shake vigorously until the egg white becomes frothy.
Add the cream and ice to the shaker and shake again until well combined.
Strain the mixture into a tall glass filled with ice.
Top with sparkling water and stir gently.
Garnish with a lemon twist and serve immediately.
This mocktail has a similar creamy texture and tangy flavor as the original Ramos fizz, but without the alcohol. It is a refreshing and satisfying drink that can be enjoyed anytime, anywhere.
Ramos fizz fun facts
- Ramos fizz was invented in 1888 by Henry C. Ramos at his bar in New Orleans.
- The original recipe requires shaking the cocktail for a full 12 minutes to achieve its signature frothy texture.
- The drink was so popular that during the peak of its popularity in the early 1900s, the Roosevelt Hotel in New Orleans had to employ an entire staff of bartenders just to keep up with demand.
- The Ramos fizz was famously enjoyed by writer Ernest Hemingway, who would drink up to a dozen in a single sitting.
- In 2019, a Guinness World Record was set for the largest Ramos fizz ever made, which weighed over 300 pounds and contained more than 1,000 eggs.