Ramos Gin Fizz Cocktail Recipe

The Ramos Gin Fizz, also known as the New Orleans Fizz, was created in 1888 by Henry C. Ramos at his bar, the Imperial Cabinet Saloon in New Orleans. This classic cocktail gained popularity during the Prohibition era and was a favorite of Louisiana Governor Huey P. Long.

• The cocktail is known for its frothy, creamy texture, achieved by shaking the ingredients vigorously.
• The original recipe called for shaking the cocktail for 12 minutes, but modern bartenders typically shake it for 2-3 minutes.
• The Ramos Gin Fizz is often enjoyed during brunch or as a refreshing afternoon drink.

The Ramos Gin Fizz has a creamy, frothy texture with a balanced taste of sweet, sour, and floral notes. The gin provides a subtle juniper flavor, while the citrus and egg white create a smooth, velvety mouthfeel.

• The cocktail was so popular in the 1915 Mardi Gras celebrations that Ramos had to hire dozens of 'shaker boys' to keep up with the demand.
• The original recipe called for Old Tom Gin, a sweeter style of gin that was popular in the 19th century.
• The Ramos Gin Fizz is sometimes called the 'One and Only One' because it is said that no one can drink more than one in a single sitting due to its richness.

1. Combine gin, lemon juice, lime juice, simple syrup, heavy cream, orange flower water, and egg white in a shaker without ice.
2. Dry shake (without ice) vigorously for about 30 seconds to emulsify the egg white and create a frothy texture.
3. Add ice to the shaker and shake again for another 30 seconds to chill the cocktail.
4. Strain the cocktail into a chilled Collins glass without ice.
5. Top with club soda to create a thick, creamy head.
6. Garnish with a thin slice of orange or a sprig of mint.

• Shake the cocktail vigorously to achieve the perfect frothy texture.
• Use a chilled glass to keep the cocktail cold for longer.
• Garnish with a thin slice of orange or a sprig of mint for an extra touch of flavor.

Light Appetizers

• Salmon mousse: The creamy texture complements the frothy head of the cocktail.
• Ceviche: The citrus notes in the cocktail enhance the fresh flavors of the seafood.

Desserts

• Lemon sorbet: Its tartness pairs well with the citrus profile of the Ramos Gin Fizz.
• Vanilla panna cotta: The creaminess of the dessert matches the smooth texture of the drink.

Other Beverages

• Sparkling water: To cleanse the palate between sips of the cocktail.
• Ginger ale: For a non-alcoholic option with a kick that can stand up to the complexity of the Ramos Gin Fizz.

• You can substitute Old Tom Gin for a sweeter taste.
• If you don't have orange flower water, you can use a few drops of orange extract.
• Lemon-lime soda can be used in place of the lemon and lime juice and club soda.

Cucumber Basil Ramos Gin Fizz

• Ingredients: Add a few slices of cucumber and some basil leaves.
• Recipe: Muddle cucumber and basil with the simple syrup before adding other ingredients.
• Taste change: A fresher, more herbal take on the classic.
• Description: The cucumber adds a cool twist, and basil gives a peppery kick, perfect for a garden party.

Chocolate Ramos Gin Fizz

• Ingredients: Add 0.5 oz of crème de cacao.
• Recipe: Combine with other ingredients during the initial shake.
• Taste change: Introduces a sweet, chocolatey note to the traditional zesty cocktail.
• Description: For those with a sweet tooth, it's like drinking a creamy, boozy chocolate milkshake with a gin kick.

Berry Ramos Gin Fizz

• Ingredients: Muddle a handful of mixed berries before shaking.
• Recipe: Shake berries with the other ingredients, strain over ice.
• Taste change: Adds a fruity and colorful twist to the cocktail.
• Description: Berries bring a summery vibe and a tangy flavor, making this twist as visually appealing as it is delicious.