Ramos Gin Fizz

By Steve Kilcullen Jump to Recipe

Smooth, creamy and bubbly, the Ramos Gin Fizz feels lighter than air but packs a serious punch.

About a year ago I wrote about a classic libation called the Gin Fizz. I had heard the name, and apart from knowing gin was in it—obviously—I had zero experience with the concoction. After doing a little research and making a few for myself, not only did I educate myself as to what that cocktail is made of and how to mix one up, it also became one of my all-time favorite drinks. 

Tonight’s cocktail is a delicious and creamy riff on that recipe, called the Ramos Gin Fizz. While an original Fizz is comprised of gin, lemon juice, simple syrup and egg white topped with club soda, the Ramos variety of this tipple also features lime juice, heavy cream and dashes of orange flower water. While they both have smooth and effervescent textures, this evening’s recipe has some extra citrus flavor added to it and creamy, floral notes accompanying each sip. 

The Ramos Gin Fizz was created in New Orleans in 1888 by Henry “Carl” Ramos at the Imperial Cabinet Saloon. Still one of the Big Easy’s most recognizable and iconic drinks, it proved to be quite the phenomenon back when it was introduced. The cocktail was so popular that by the 1915 Mardi Gras, Ramos had employed up to 35 “shaker boys” whose only job was to shake his Gin Fizz in order to keep up with the high demand, sometimes for fifteen minutes to get a perfect, silky consistency.

Thankfully, you won’t need an assembly line of dutiful “shakers” when you make this dram at home, or a fifteen-minute shake. Just a thirst, waiting to be quenched.

What Is The Best Gin To Use In A Ramos Gin Fizz?

I love, and will always recommend, a dependable and strong London Dry gin. A top-shelf bottle of No.3 is my personal favorite, but a little on the pricey side and sometimes hard to find, depending on where you are. Tanqueray and Bombay Sapphire are both fantastic, each with slightly different profiles; Tanqueray is a more balanced and dry experience, while the Sapphire is more juniper and citrus-forward in its taste. You can also go for a slightly sweeter cocktail by using Old Tom gin.

WHAT GLASSWARE AND GARNISH IS USED?

Chill a tall and slender collins glass in your freezer for around fifteen to thirty minutes before pouring your Ramos Gin Fizz into it. Garnish with a lemon twist for a pop of color and an extra zap of citrus.

IS IT NECESSARY TO SHAKE THIS COCKTAIL FOR UPWARDS OF FIFTEEN MINUTES?

The traditional method for getting a velvety smooth texture in this drink is to shake it from 12 to 15 minutes. If this doesn’t appeal to you, you can mix the ingredients (minus the ice) together in a blender. Then shake over ice before double straining into your collins glass.

Similar Drinks To The Ramos Gin Fizz

The simple and brilliant combination of gin, citrus and sugar has welcomed to the world a number of iconic adult beverages. After having a few rounds of the Ramos Gin Fizz, and maybe even an original Gin Fizz as well, you might be wondering what other drinks you’ll be able to make with the ingredients you already have handy. Check these out for a start.

• Gin Sour – Sweet, tart and frothy, this Sour is both crisp and smooth.
• Tom Collins – Nix the egg white and add some ice to make your Fizz a Collins. 
• French 75 – Top your gin, lemon juice and sugar with champagne to make this powerful classic. 
• Gin Rickey – Mix gin and lime juice over ice, then cap it off with club soda to make this iconic cocktail.