Nick Jarrett’s Ramos Gin Fizz
This version of the Ramos from Peychaud's in New Orleans relies on the unorthodox use of a blender to achieve its signature fluffy meringue.
- story: Talia Baiocchi
- photo:
Alex Jump’s Ramos Gin Fizz
Alex Jump of Death & Co. Denver's take on the NOLA classic relies on a technique that gives the drink a singular softness.
- story: Talia Baiocchi
- photo:
Doc Ramos
A Ramos Gin Fizz variation calling on Cachaça and carrot juice.
- story: Tatiana Bautista
- photo: Nathan C. Ward
Neon Moon
This non-alcoholic fizz is built on a base of Seedlip Spice 94.
- story: Chloe Frechette
- photo: Rebecca Stumpf
The Lambeth Walk Fizz
Mango brandy, pineapple juice and banana cordial makes for a Ramos by way of the tropics.
- story: Chloe Frechette
- photo: Lizzie Munro
Partner Content
Twilight Treasure Fizz
An avant-garde take on mulled wine inspired by the flavors of mole.
- story: Punch Staff
- photo: Lizzie Munro
Phantom Drift
This creamy “aperitivo fizz” comes from the gin-cenric San Francisco bar, Whitechapel.
- story: Talia Baiocchi
- photo: PUNCH
Batida Ramos
In this mashup of a Ramos Gin Fizz and a batida Team Lyan incorporates housemade whey to pump up the tang and texture of the drink.
- story: Talia Baiocchi
- photo:
Bar Tonique’s Ramos Gin Fizz
Somewhere between a Gin Fizz and a milkshake, the laborious Ramos Gin Fizz cocktail was born in New Orleans at Henry Ramos’ Imperial Cabinet Saloon in 1888.
- story: Lizzie Munro
- photo: Claire Bangser
Fernet Ramos
A next-gen mashup of a Ramos Gin Fizz and Fernet and Coke.
- story: Talia Baiocchi
- photo: