Ramos Gin Fizz a classic cocktail with a lot of history, technique and dedication
This classic cocktail is characterized both by its history and its technique, and painstaking preparation. Learn the history and recipe of the Ramos Gin Fizz.
A New Orleans classic from the early 20th century called Ramos Gin Fizz by the saloonkeeper who created it: Henry C. Ramos.
Nowadays bartenders are proud to know how to prepare a Ramos Gin Fizz. A cocktail known for its complicated realization, partly for its technique and the effort required. At the time of Henry C. Ramos, his bar kept 20, 30 and even 60 bartenders shaking the famous cocktail for at least 12 minutes to satisfy demand. A show behind the bar that everyone appreciated to taste the delicious and original libation.
These techniques have of course changed over time. However some bartenders are still pleased to prepare a Ramos Gin Fizz the original way in order to maintain the tradition.
The pre-prohibition cocktail recipe originally consists of nine ingredients. A spoon of powdered sugar, a few drops of orange flower water, lime and lemon juice, a jigger of gin, cream, egg whites, seltzer and a few drops of vanilla extract (optional).
That’s right, it seems like a bit of a long list to prepare the cocktail. On top of that, there’s the technique and perfection in its main visual attraction: foam. Which brings us to the famous vigorous shake for 10 minutes.
Things have changed these days. Bartenders apply techniques such as reverse dry shake. In this technique, the drink must be first shaken with ice to cool and dilute it. Then the ice is filtered, you shake again mixing the egg and cream in the silky texture without ice.
According to some bartenders it is necessary to shake for at least 3 minutes. The main factors that can damage the Ramos Gin Fizz are to exaggerate with the orange blossom water -in taste- and shake for less time. Soda is another factor that will help the beautiful foam rise to the top of the glass. But beware, and pour the right measure.
A perfect cocktail that can only be made with care, technique and knowledge of the reaction of each ingredient. Here’s the recipe if you feel bold enough to make it at home.
Ramos Gin Fizz Cocktail Recipe
* For the simple syrup
1 cup sugar
1 cup water
* For the cocktail
1 1/2 oz of gin
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 large egg white – ***for vegans: two tablespoons of aquafaba (chickpea liquid)
1 oz cream
3 drops of orange flower water
1 to 2 drops vanilla extract (optional)
1 to 2 oz chilled club soda or plain seltzer
Type of glass
For the simple syrup: Combine the sugar and water in a small saucepan over medium-high heat. Bring just to a boil; once the sugar has dissolved, remove from the heat. Cool completely.
For the drink: Chill a Collins glass. Fill a shaker with ice.
Add the gin, lemon, lime, egg white, 1 ounce of the simple syrup, the cream, orange flower water and the vanilla extract, if using. Seal and shake vigorously for 30 seconds, to chill, then strain into the Collins glass.
Discard the ice from the shaker, then pour the drink back into it. Seal and shake vigorously for 30 to 45 seconds, then pour into the Collins glass.
Insert a straw into the drink, then add the club soda or seltzer, pouring it along the straw to avoid depleting or damaging the foam. (The straw is optional for serving, but it does help preserve the foam as you drink.)
Don’t drink and drive. Enjoy responsibly.
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