Nick Jarrett’s Ramos Gin Fizz

Peychaud’s | New Orleans

In a blind-tasting of 10 Ramos Gin Fizzes from some of America’s best bartenders, this version of the classic from Peychaud’s in New Orleans relied on the unorthodox use of a blender to edge into the top three.



  • 3 ounces Hayman's Royal Dock navy-strength gin
  • 2 ounces simple syrup, (1:1, sugar to water)
  • 1 ounce lemon juice
  • 1 ounce lime juice
  • 42 drops orange flower water
  • 2 egg whites
  • 2 ounces cold seltzer, divided
  • 3 ounces heavy cream
  • club soda, to top

Garnish: orange twists

  1. Combine all ingredients except the seltzer, cream and club soda in a shaking tin and set aside.
  2. Add 120 grams (a small scoop) of cobble/Scotsman ice to a second tin and set aside.
  3. Prepare two 14-ounce zombie glasses and add 1 ounce fresh, cold seltzer to each glass.
  4. Pulse the contents of the first tin in a blender. Add the cream, and pulse again. Add the ice, and blend on high for about 12 seconds.
  5. Pour the contents of the blender into each glass until half-full, and then to just below the lip. Let sit for a couple seconds, then tap the bottom of the glasses on the bar mat to force the CO2 up.
  6. Top each glass with club soda while rotating until you have a 3/4-inch foam collar above the lip. Garnish with an orange twist.

Tagged: Ramos Gin Fizz