The Ramos Gin Fizz is a creamy, floral, fluffy topped cocktail created in New Orleans in 1888. Find out why this pre-Prohibition favorite is worth the extra shakes.
Ramos Gin Fizz is an iconic New Orleans cocktail combining gin, heavy cream, egg white, lemon and lime juices, orange flower water, vanilla extract, and soda water.
By 1900, the Ramos Gin Fizz had become so popular that the Imperial Cabinet was going through 5,000 egg whites a week. Ramos employed a team of bartenders — six during the height of Mardi Gras — each assigned a dedicated “shaker boy” to lend some muscle to the task of meeting the Gin Fizz demands.
Ramos’ original recipe called for Old Tom Gin — a sweeter style of gin popular in the 18th century, with a flavor profile somewhere between a. The modern version of the Ramon Gin Fizz makes up for the slight difference in sweetness by increasing the amount of simple syrup to a full ounce. This sugar is balanced by a full ounce of citrus, which is split between lemon and lime juices, creating bright complexity while not allowing either to come across as overpowering.
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