Ramos Gin Fizz Cocktail Recipe

This drink was first made in 1888 by Henry Charles Ramos and quickly became known for its long shaking time. Bartenders used to pass the shaker from one to the next and keep it going for up to 15 minutes. Thankfully, you don’t have to shake that long today.

When you make this at home, you're not just mixing up another gin cocktail. You're learning a classic technique, figuring out the right shake (start without ice first, that’s called a dry shake), and discovering how to tweak it if you’re missing an ingredient. It takes a little effort, but the result is worth it.

What's in a Ramos Gin Fizz Cocktail?

This New Orleans favorite comes together with eight simple ingredients that give it that creamy texture and light, citrusy flavor. If you want that signature foamy top, it really comes down to using the right stuff and a few key tools.

Ingredients and Easy Swaps

The Ramos Gin Fizz cocktail recipe mixes gin, citrus, cream, and egg white to build its smooth and airy personality. Each ingredient plays a part, so it’s worth knowing what you’re working with.

• Gin - Old Tom gin gives you the most classic flavor, but a London Dry works just fine. Go for something mild so it doesn’t overpower the citrus and cream. If you want a softer base, you can swap in vodka.
• Simple Syrup - This adds just enough sweetness to balance the tart citrus. You can make your own by mixing equal parts sugar and hot water until it melts. Agave or maple syrup work too if you like natural options.
• Fresh Lemon Juice - Squeeze it yourself for the best flavor. Bottled juice tastes dull and won’t give you that fresh, bright kick this drink needs.
• Fresh Lime Juice - Lime brings a sharper tartness that plays off the lemon nicely. Again, fresh is best. No shortcuts here.
• Heavy Cream - This is what gives your drink that rich, velvety texture. You can use light cream or half-and-half if you want something a bit lighter. Skip the milk since it’s too thin and won’t work well.
• Orange Blossom Water - This adds a soft floral note that really sets this drink apart. Just a few drops go a long way (it’s strong stuff). Don’t use orange extract since it’s not the same and won’t give you the right flavor.
• Egg White - This is what creates that foamy cap. Pasteurized egg whites from a carton work too. If you're going egg-free, 3 tablespoons of aquafaba (the liquid from canned chickpeas) is a good plant-based option.
• Club Soda (to top it off) - Use it ice-cold. If it’s room temp, it’ll mess with the foam and flatten the drink. Keep it chilled until you’re ready to pour.

Equipment You’ll Need

You don’t need fancy gear, but the right tools make a big difference, especially when it comes to shaking hard without leaks and keeping everything cold and frothy.

• Cocktail shaker (Boston or cobbler) - You’ll need a tight seal for that long, strong shake.
• Hawthorne strainer
• Collins glass
• Jigger
• Bar spoon - Handy for little tweaks or pouring soda slowly.

How to Make a Ramos Gin Fizz

Making a Ramos Gin Fizz at home takes a little patience, but the results are worth it. The real trick is in how you shake it. You’ll go through two shaking steps to get that smooth, creamy foam on top.

Start with a dry shake. That just means you shake without ice. Add everything except the ice and soda water to your cocktail shaker. So that’s your gin, lemon and lime juice, cream, egg white, simple syrup, and orange blossom water.

Now shake it hard for about 10 to 15 seconds (some people go longer, but this is a good starting point). This helps the egg white and cream blend together and start forming that signature foam.

Next, it’s time for the wet shake. Toss in some ice and shake again. This second shake chills the drink and keeps building that foamy texture.

Once you're done, slowly strain the mix into a chilled Collins glass. Don’t rush here. Pour in just an inch or so first, then let it settle for a moment.

Here’s where the soda water matters most. Pour your chilled club soda back and forth between the shaker tins first (this picks up any leftover foam). Then use that to gently top off your drink. Go slow. A fast pour can flatten the foam you just worked so hard to build.

The final drink should have a smooth, airy foam cap that’s about an inch high. It should feel light and creamy, not thick or stiff.

To finish it off, add a little orange twist or a sprig of mint if you want to dress it up.

You’ll find the full recipe with all the measurements in the recipe card below.

Tips and Tricks to Make the Best Ramos Gin Fizz

• Start with a solid dry shake
  Shake everything (except the ice and soda) for at least a full minute. This is what helps create that thick, silky foam the Ramos Gin Fizz is known for.
• Try adding the cream after the first shake
  Instead of tossing everything in at once, shake the other ingredients first, then add the cream. It gives you more control over the final texture.
• Measure the orange flower water carefully
  It’s strong stuff. Stick to three dashes. Any more can take over the entire drink.
• Try the reverse dry shake method
  If you're struggling with foam, shake with ice first, strain out the ice, then shake again without it for about 30 seconds. This can help the foam come together more easily.
• Focus on your shake, not just the time
  Quick, strong bursts work better than one long, lazy shake. It helps build a better foam structure.
• Keep your club soda super cold and pour slowly
  Keep it cold and pour it slowly at the end. You can swirl it between your tins first to catch any extra foam before topping off the drink.
• Always use fresh citrus juice
  Bottled lemon or lime juice just won’t cut it. Fresh juice gives you that bright, clean flavor this drink depends on.
• Watch your simple syrup
  A little goes a long way. Too much will cover up the light floral flavor from the orange blossom water.
• Double strain if needed
  If you spot tiny ice chips in your shaker, strain the drink again before serving. Even small bits of ice can mess with the foam you worked so hard to make.

Ramos Gin Fizz Variations to Try

Once you’ve nailed the classic, it’s fun to play around with different versions. These tweaks keep that fluffy, foamy texture you love but change up the flavor to match your mood or taste.

• Vodka Ramos Fizz
  Not a fan of gin’s botanical flavor? Swap it out for vodka. You’ll get the same creamy texture, but with a cleaner, smoother taste that doesn’t compete with the citrus and cream.
• Add a splash of vanilla
  Mixing in a little vanilla extract gives the drink a cozy, dessert-like vibe. If you leave out the lime and just use lemon, it starts tasting like lemon meringue pie. Great for when you want something sweet after dinner.
• Go egg-free with aquafaba
  You can use the liquid from canned chickpeas (called aquafaba) instead of egg white. It still gives you a nice foam, and it's a solid option if you're vegan or just not into using raw eggs.
• Try a citrus remix
  Want something a little different? Use all lime juice for a tangy, key lime pie feel. Or toss in a bit of fresh grapefruit juice to add a pink tint and a slight bitter edge.

Each version puts a fresh spin on the classic without losing what makes the Ramos Gin Fizz special. Try one next time you want to mix things up but still keep that smooth, frothy magic.

More Cocktails You Might Enjoy

If you liked the Ramos Gin Fizz, here are a few other classics worth trying:

• Sazerac
• French 75
• Clover Club
• Gin Fizz
• Tom Collins
• Pisco Sour

Frequently Asked Questions