Ingredients
- 45 ml London dry gin
- 15 ml fresh lemon juice
- 15 ml fresh lime juice
- 22.5 ml simple syrup 1:1
- 30 ml pouring cream or half and half
- 1 piece egg white
- 3 drops orange flower water non-negotiable
- 30 ml soda water to top, very cold
Instructions
- Combine gin, lemon juice, lime juice, simple syrup, cream, egg white and orange flower water in a shaker.
- Dry shake (no ice) for 1 minute to whip the egg white and cream into a tight foam.
- Add a few small ice cubes and shake hard for at least 5 more minutes (the original spec is 12 minutes, but 5 will do at home).
- Strain into a chilled fizz glass or Collins glass.
- Slowly add the cold soda water down the side of the glass. The carbonation will push the foam up above the rim like a meringue.
- Serve with a straw. No garnish.
Notes
Where it came from
Henry C. Ramos invented this drink in 1888 at the Imperial Cabinet Saloon in New Orleans. By the early 1900s the drink was so popular that Ramos employed up to 35 “shaker boys” at his bar to keep up with demand. Each shaker boy shook one drink at a time for 12 full minutes, passing the shaker down a line so no one’s arm gave out.
The drink survived Prohibition because the Roosevelt Hotel bought the recipe from the Ramos family. Senator Huey Long was so obsessed with it that he flew Roosevelt Hotel bartenders to New York to teach the New Yorker Hotel staff how to make it. The Roosevelt Hotel still serves the original spec.
The 12-minute shake
The famous shake time is what produces the towering meringue head. Twelve minutes of shaking emulsifies the egg white, cream and citrus into an aerated, almost solid foam that stands well above the rim of the glass when the soda is added.
At home, you do not need 12 minutes. A 1-minute dry shake (no ice) followed by 5 minutes of hard ice shaking will give you a respectable head. The drink is forgiving but the foam is not. Skip the shake and you have made an underwhelming sour.
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Ingredient Spotlight
The bottles that make or break this drink.
The gin
- Use
- London dry: Tanqueray, Beefeater, Plymouth
- Try
- Old Tom gin (slightly sweeter, more period-correct)
- Skip
- Heavily-flavoured contemporary gins, the botanicals will fight the orange flower water
The orange flower water
- Use
- Cortas or Mymoune orange blossom water
- Skip
- Anything labelled “orange extract”, that is the wrong product
- Why
- Orange flower water is the secret ingredient. Three drops only. More than that and the drink tastes like soap.
The shake
- Use
- A two-stage shake: 1 minute dry (no ice), then 5 minutes with ice
- Try
- Toss it back and forth between two shakers if your arm gets tired
- Why
- The foam structure depends on emulsification. Short shakes equal short foam.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
You cannot really make a Ramos without it. Worth ordering a bottle online.
Use 30ml pasteurised egg whites from the carton. Aquafaba (chickpea brine) works for vegans.
Half and half (single cream) works. Avoid skim milk, no fat means no foam.
A Collins or highball works. Just be sure the glass is chilled.
Use a milkshake blender on high for 30 seconds before the ice shake. Cheats but works.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Ramos Gin Fizz?
Gin, fresh lemon and lime juice, simple syrup, pouring cream, egg white, orange flower water and soda water. Standard build is 45ml gin, 15ml each lemon and lime, 22.5ml simple syrup, 30ml cream, one egg white, 3 drops orange flower water and 30ml soda. Shaken for 5-12 minutes.
Why does it take 12 minutes to shake?
The 12-minute shake is the original 1888 spec from Henry Ramos. Long shaking emulsifies the cream, egg white and citrus into a thick aerated foam that stands tall above the glass when soda is added. At home, 5 minutes of ice shaking after a 1-minute dry shake will give you a good head.
What is orange flower water?
A distillate of bitter orange blossoms, used in Middle Eastern and French baking. Three drops in a Ramos provides the floral perfume that defines the drink. More than three drops and the cocktail tastes soapy. Look for Cortas or Mymoune brand at a Middle Eastern grocery.
Can I make it without egg white?
Aquafaba (the brine from a can of chickpeas) is the best vegan substitute, 30ml in place of one egg white. Without any protein, you cannot get the signature foam.
Why is the head so tall?
The combination of long shaking, egg white, cream and the carbonation of the soda creates an aerated foam that rises above the rim. The cold soda traps air bubbles in the foam structure, pushing the meringue up like a soufflé.
Do I need a fizz glass?
A traditional fizz glass (a small straight-sided tumbler) is ideal because the narrow opening helps the foam stand. A Collins or highball works fine. Chill the glass first or the foam will collapse.
How strong is a Ramos Gin Fizz?
About 12-14 percent ABV in the glass. The cream, citrus and soda dilute the gin significantly. It tastes like a brunch drink, sips like one.
What food goes with a Ramos Gin Fizz?
The classic pairing is brunch: eggs benedict, beignets, French toast, oysters Rockefeller. The cream and citrus suit rich breakfast food perfectly.
