Ramos Gin Fizz
Gin, Cream, Simple Syrup, Lemon Juice, Lime Juice, Orange Flower Water, Egg White, Soda Water, Orange Zest
- Ice Cubes
- 2 Parts 60 ml 2 oz Gin
- 1 Part 30 ml 1 oz Cream
- ⅔ Part 20 ml ⅔ oz Simple Syrup
- ½ Part 15 ml ½ oz Lemon Juice
- ½ Part 15 ml ½ oz Lime Juice
- 1 Dash 1 Dash 1 Dash Orange Flower Water
- 1 Whole 1 Whole 1 Whole Egg White
- Soda Water
- 1 Twist 1 Twist 1 Twist Orange Zest
How to mix
Fill a shaker with ice cubes. Add gin, cream, lemon juice, lime juice, simple syrup, egg white and orange flower water. Shake and strain into a highball glass. Top up with soda water. Garnish with twisted orange zest.
Story about Ramos Gin Fizz
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.