Walk into any cocktail bar and order a Ramos Gin Fizz and you’ll either be greeted with an aggravated grunt or a delighted bartender eager to shake the hell out of one of the most laborious classics. Somewhere between a Gin Fizz and a milkshake, the Ramos was born in New Orleans at Henry Ramos’s Imperial Cabinet Saloon in 1888. Ramos required the drink so foamy and cloud-like in texture that he employed an extra chain of “shaker men” to, one by one, have a go at emulsifying the drink. A perfectly fluffy Ramos Gin Fizz can be made without deploying several dozen shaker men, but we recommend employing a good dry shake (shaking without ice), and some very good ice for the second round of agitation.
- 2 ounces gin
- 1/2 ounce lemon juice
- 1/2 ounce lime juice
- 1/2 ounce simple syrup (1:1, sugar:water)
- 3 dashes orange flower water
- 1 ounce cream
- 1 egg white
- 2 ounces soda water
Garnish: half an orange wheel
- Add all ingredients except for soda to a cocktail shaker.
- Shake for a full minute without ice.
- Add ice and shake until well-chilled.
- Strain into a Collins glass (or two small fizz glasses) and top with soda.
- Garnish with half an orange wheel (or two).