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Ramos Gin Fizz
DifficultyBeginner
Shake up a classic Ramos Gin Fizz, the velvety, citrus-forward cocktail made with gin, egg white, cream, and orange flower water. Known for its lofty foam and smooth texture, this New Orleans icon is the ultimate showstopper of the fizz family.
Dry shake (no ice) all ingredients except club soda for at least 30 seconds — or ideally 1 minute — to build foam.
Add ice to the shaker and wet shake vigorously for another 30–60 seconds until very cold and frothy.
Double strain into a chilled Collins glass (no ice).
Let it rest for 30 seconds, then slowly top with club soda to lift the foam.
Do not garnish — the foam is the star.
Pairing Suggestions
2
Lemon poppy seed muffins or citrus scones
Avocado toast with herbs
Smoked salmon or trout with crème fraîche
Ricotta pancakes with honey or berries
Soft cheeses like brie or mascarpone on toast
Its airy, citrus-cream profile pairs well with bright, creamy, or herbal brunch-style dishes.
Tips & Notes
3
The long shake is crucial — it's what creates the mousse-like texture and dramatic foam.
Some bartenders reverse dry shake (ice first, then dry shake) to build even more foam — feel free to experiment.
Use fresh lemon and lime juice — balance is key.
Orange flower water is essential — it adds an aromatic lift that defines the drink.
Want to batch? Not really recommended — this cocktail is best freshly shaken, one at a time.
Side Info
4
Created in 1888 by Henry C. Ramos at Meyer’s Bar in New Orleans, the Ramos Gin Fizz became so popular that Ramos had to employ dozens of "shaker boys" just to keep up with demand. It’s still a staple of New Orleans cocktail culture and one of the most elegant drinks in the fizz family.
Dry shake (no ice) all ingredients except club soda for at least 30 seconds — or ideally 1 minute — to build foam.
Add ice to the shaker and wet shake vigorously for another 30–60 seconds until very cold and frothy.
Double strain into a chilled Collins glass (no ice).
Let it rest for 30 seconds, then slowly top with club soda to lift the foam.
Do not garnish — the foam is the star.
Pairing Suggestions
2
Lemon poppy seed muffins or citrus scones
Avocado toast with herbs
Smoked salmon or trout with crème fraîche
Ricotta pancakes with honey or berries
Soft cheeses like brie or mascarpone on toast
Its airy, citrus-cream profile pairs well with bright, creamy, or herbal brunch-style dishes.
Tips & Notes
3
The long shake is crucial — it's what creates the mousse-like texture and dramatic foam.
Some bartenders reverse dry shake (ice first, then dry shake) to build even more foam — feel free to experiment.
Use fresh lemon and lime juice — balance is key.
Orange flower water is essential — it adds an aromatic lift that defines the drink.
Want to batch? Not really recommended — this cocktail is best freshly shaken, one at a time.
Side Info
4
Created in 1888 by Henry C. Ramos at Meyer’s Bar in New Orleans, the Ramos Gin Fizz became so popular that Ramos had to employ dozens of "shaker boys" just to keep up with demand. It’s still a staple of New Orleans cocktail culture and one of the most elegant drinks in the fizz family.
