Ramos Fizz
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Ramos Fizz
Cocktail recipe

Rating

4.74 / 5
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon in on Gravier Street, New Orleans, Louisiana. It was originally called the New ... more Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon in on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over twenty bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand.
Check out all our FAQ's on this cocktail
Invented
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1888
Base ingredient
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Gin
Alcohol content
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6% | 1.8 units *
Details
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Classic
Shaken

Highball glass

Ingredients

oz
ml
cl
Serves:
-
+

Cocktail Colin says:

5/5

The Ramos Fizz is a delightful symphony of creamy, citrus, and floral notes, creating a frothy wonder that's both refreshing and rich. The pairing of zesty lemon and lime with the smoothness of cream and egg white, punctuated by the subtle charm of orange flower water and vanilla, showcases a sophisticated balance that enhances the botanical qualities of gin.

Method
How to make a Ramos Fizz

Serves 1 · Takes 3 minutes
Add all ingredients except the soda water to a cocktail shaker with ice
Shake well for two minutes, then strain the cocktail into a glass, remove the ice from the shaker, and dry shake the cocktail again for a further minute
Strain into a chilled highball glass, top up with soda water and serve

Learn more about some of the mixology terms used in this cocktail

·  Shake  ·  Strain  ·  Dry  ·  Highball  · 

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FAQ's

ORIGINS_HISTORY

What is the history behind the Ramos Fizz?

The Ramos Fizz, also known as the New Orleans Fizz, was created by Henry C. Ramos in 1888 at his bar, the Imperial Cabinet Saloon, in New Orleans, Louisiana. It became an iconic cocktail of the city, famed for its rich, creamy texture and complex flavor. The cocktail gained popularity quickly, especially during the Mardi Gras season, contributing to its legendary status.

FAQ

Why is shaking important for a Ramos Fizz?

Shaking is crucial for the Ramos Fizz as it helps to properly emulsify the egg white with the other ingredients, creating the cocktail's signature creamy texture and frothy top. A vigorous shake of at least one minute is recommended, though traditionally, it was shaken for a much longer time to achieve the perfect consistency.

INGREDIENT_SUBSTITUTIONS

Can I make a Ramos Fizz without alcohol?

Yes, you can make a non-alcoholic version of the Ramos Fizz by omitting the gin and increasing the amount of soda water or using a non-alcoholic gin substitute to maintain some of the flavors. The key elements of the drink, such as the creamy texture and citrus notes, can still be preserved in the non-alcoholic version.

OCCASION_SUITABILITY

Is the Ramos Fizz suited for any specific occasion?

The Ramos Fizz is a versatile cocktail that could be enjoyed on various occasions. Traditionally, it has been associated with brunches due to its light, refreshing, and somewhat indulgent character. However, it's also perfect for celebrations, especially because of its New Orleans roots and association with Mardi Gras festivities.

FAQ

How does the orange flower water affect the taste of the Ramos Fizz?

Orange flower water adds a subtle floral aroma and a slight citrusy sweetness to the Ramos Fizz, complementing the sharpness of the lemon and lime juices. It's a key ingredient that elevates the cocktail, giving it a distinctive, complex flavor profile that sets it apart from other frothy cocktails.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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