Ramos Gin Fizz Cocktail Recipe
This creamy New Orleans classic is one of those drinks that feels fancy but is totally doable at home. The Ramos Gin Fizz mixes gin, citrus, cream, and egg white into a smooth, frothy cocktail that tastes light and refreshing. It was first made back in 1888 and became famous for its thick foam and the serious shaking it takes to pull it off.
Prep Time 5 minutes mins
Total Time 7 minutes mins
Course Cocktails, Drinks
Cuisine American
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.
- 2 oz gin London Dry or Old Tom
- 1/2 oz fresh lemon juice
- 1/2 oz fresh lime juice
- 3/4 oz simple syrup
- 1/2 oz heavy cream
- 1 fresh egg white
- 3 dashes orange flower water
- Club soda for topping
Add the gin, lemon juice, lime juice, simple syrup, cream, orange flower water, and egg white to your shaker. Don’t add ice yet. Shake hard for about 10 seconds. This helps everything start to blend, especially the egg white and cream.
Add ice to the shaker and shake again for at least 15 seconds. Some bartenders go up to 45 seconds to really build up the foam. The longer you shake, the better your texture will be.
Strain the drink into a chilled Collins glass. No ice in the glass, just the mix. Pour the club soda between your empty shaker tins first (this picks up any leftover foam and cream). Use that soda to gently top off your drink.
Keyword classic gin cocktail, egg white cocktail, gin fizz recipe, new orleans cocktails, orange flower water cocktail, ramos gin fizz recipe