Encher uma coqueteleira com cubos de gelo. Adicionar gim, creme de leite, suco de lima-da-pérsia, suco de limão, xarope simples, clara de ovos e água de flor de laranjeira. Agitar e coar em um copo alto. Completar com água com gás.
Henry C. Ramos invented the Ramos Gin Fizz in 1888 at his bar, the Imperial Cabinet Saloonin on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.