Cocktail· London Dry
Ramos Gin Fizz
The Ramos Gin Fizz is a shaken cocktail of London dry gin, fresh lemon and lime juice, heavy cream, simple syrup, egg white, orange flower water, and cold soda water, served in a highball with the foam rising above the rim. Henry Ramos created it at the Imperial Cabinet Saloon in New Orleans in 1888; legend says he employed 20 'shaker boys' to keep up with demand. The 12-minute original shake time can be reduced to roughly two minutes today using dry-shake and wet-shake techniques.
Ingredients
- 2 oz London dry gin
- 0.5 oz fresh lemon juice
- 0.5 oz fresh lime juice
- 1 oz heavy cream
- 1 oz simple syrup
- 1 fresh egg white
- 3 drops orange flower water
- Cold soda water, to top
Built for shaken drinks
The Shaken Set
Boston Shaker · Hawthorne Strainer · Jigger
Method
- Combine gin, lemon, lime, cream, simple syrup, egg white, and orange flower water in a shaker with no ice.
- Dry-shake hard for 60 seconds.
- Add ice and shake again hard for another 60 seconds.
- Double-strain into a chilled highball glass, leaving room at the top.
- Slowly top with cold soda water; the foam will rise above the rim and stand on its own.
Pro tip
Shake longer than feels reasonable; the signature standing-above-the-rim foam comes from sustained emulsification, not strength.
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