Ramos Fizz
Also known as Ramos Gin Fizz, New Orleans Fizz
Gin, citrus, cream, egg white and orange flower water shaken for minutes into a towering cloud. New Orleans, 1888.
- Method
- Shaken
- Glass
- Highball glass
- Served
- Straight up, no ice
- Strength
- 6.1% ABV about 1.1 standard drinks
Ingredients
226 ml before ice, about 302 ml in the glass
- 45 ml Gin
- 15 ml Lime juice
- 15 ml Lemon juice
- 30 ml Simple syrup
- 60 ml Cream
- 30 ml Egg white
- 3 dashes Orange flower water
- 2 drops Vanilla extract
- Top up Soda water
Method
- Pour all ingredients except soda water in a cocktail shaker with ice.
- Shake for two minutes, double strain in a glass, pour the drink back in the shaker and hard shake without ice for one minute.
- Strain into a highball glass, top up with soda.
Garnish
None. IBA serves it without a garnish.
Notes
The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel Internationale in New Orleans.
The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.
Contains raw egg.
Recipe as specified by the International Bartenders Association. Strength is an estimate that allows for dilution from ice.
If you like the Ramos Fizz
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