Created by New Orleans bar owner Henry C. Ramos, this cocktail was originally known as the New Orleans Fizz, which Ramos served at his Imperial Cabinet Saloon around 1888 or so. Ramos personally dictated that the drink be shaken for anywhere from two to twelve full minutes—depending on whom you ask—to achieve a fluffy, meringue-like texture. His bar, and many others of the day, achieved this yeoman’s task by creating bartender relays, where lines of “shaker men” would pull off the athletic endeavor. By 1915’s Mardi Gras season, the drink was so popular that Ramos needed thirty shaker men behind his bar. This stunningly gorgeous cocktail remains no easy task for modern drink makers, so today’s bartenders have begun utilizing paint shaker–like devices and whipped cream canisters as a sort of cheat. But if you have two strong arms, you can shake up a fine drink.
Ramos Gin Fizz
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- 2 parts Plymouth Gin
- 1 part heavy cream
- 1 part chilled soda water
- 1/2 part lime juice
- 1/2 part lemon juice
- 1/2 part simple syrup
- 1 medium egg white
- 3 dashes orange-flower water
- 1 dash vanilla extract
- Combine all the ingredients, except the soda water, in a cocktail shaker.
- Try adding a Hawthorne strainer spring to help whip the ingredients.
- Shake vigorously for 5 minutes.
- Add ice and shake for another minute.
- Add the soda water to a chilled narrow highball glass and slowly strain the drink into the glass on top of the soda.
- Keep pouring until the foam of the drink is a good inch above the glass.
- Alternatively, a stick blender can be used to whisk the ingredients together. Then follow the other steps as above.