Ramos Gin Fizz

The Ramos Gin Fizz is a classic gin cocktail that dates back more than a century. It mixes cream, lemon juice, lime juice, simple syrup, egg white and orange flower water. 

Aside from being loved for its deliciousness, the Ramos Gin Fizz is famous for its thick foam head and intense shaking requirements, often calling for a relay of bartenders to complete. See the History of the Ramos Gin Fizz below!

Imagine it was possible to drink a lemon meringue pie. That’s what the Ramos Gin Fizz tastes like.

A Ramos Gin Fizz is creamy and citrusy, a perfect balance of sweet and sour, blending gin and lemon with a unique frothy, fluffy texture that adds a smooth, velvety finish.

The Ramos Gin Fizz was invented in 1888 at a bar in New Orleans, Louisiana. Originally called the “New Orleans Fizz”, as its popularity quickly soared, the cocktail was renamed with its creator’s last name. 

Known for its unique texture, the Ramos Gin Fizz requires extensive shaking to achieve its creamy, almost fluffy consistency. Due to the physical demands it takes to make it, it’s also known as a bartender’s nemesis!

As the story goes, the cocktail became so popular that bars needed up to 20 bartenders and “shaker boys” dedicated solely to shaking Ramos Gin Fizzes – each spending approximately a minute shaking it before handing it on to the next person. 

Today, 12 minutes is said to be sufficient to shake the Ramos Gin Fizz. Regardless of whether you’re shaking for 12 minutes or 20 minutes, you’ll want to have a pair of gloves or a cloth handy as the shaker becomes so cold and frosted it’s near impossible to hold.

• Make your own lemon and lime juiceGreat tasting drinks demand great quality ingredients. In the case of the Ramos Gin Fizz, this means making your own lemon juice and lime juice.

  Sure, it’s quicker and more convenient to buy the bottled stuff you can find at your local supermarket but if you want your drinks to taste world class, you’ll need to squeeze your own lemons and limes.

  Make no mistake, fresh lemon and lime juice are both essential for fizz cocktails.

• The perfect pour for the perfect head
  After shaking for what feels like an eternity – 12-minutes to be exact – the goal is to have completely dissolved the ice and achieved a frothy consistency for that iconic foam head.Start by pouring your cocktail into a highball glass, filling it a quarter of the way. Then, with soda water in one hand and the shaker in the other, pour both simultaneously into the glass all the way to the top.

  If you’ve shaken it like a pro, you’ll be rewarded with a grand frothy head. If not, well, you’ll have a modest one. In any case, job well done!

• Gin Fizz
  The term ‘fizz’ represents a category of cocktails, and without the Gin Fizz, neither the category nor the Ramos Gin Fizz would exist.

  Very similar to Tom Collins – another legendary cocktail – a classic Gin Fizz is made with gin, lemon juice, and syrup, shaken with ice, then topped with carbonated water. Check out the drink recipe for classic Gin Fizz.

• Try different gin types
  The Ramos Gin Fizz was originally made with Old Tom Gin, which is a sweeter type of gin. However, when combined with simple syrup and cream, it borders on being too sweet.

  You’ll see in our drink recipe, we use Beefeater Gin, which is a London Dry Gin. Try different gin types to find one you like best for your Ramos Gin Fizz.

• We highly recommend serving the Ramos Gin Fizz in a highball glass. With its signature towering frothy head, you’ll want a glass that’s big enough to really show it off!

• To garnish, peel a nice long strip of orange zest.