Two-Minute Ramos Gin Fizz

Tom Richter, created for Dear Irving | New York

A few notable differences compared to the standard RGF: this drink involves no dry shaking or reverse-dry shaking, and uses a heavier hand on the orange flower water (“I usually just squeeze a dropper full into it,” Richter notes). The cream is added at the very last minute, whipped into a cloud-like froth thanks to the agitation of pellet ice cubes. Another notable deviation from the standard Ramos: seltzer goes into the serving glass first, as well as a bit at the end to get the “soufflé” to rise above the glass rim.

A final note: “Never give anybody a straw with that,” Richter advises. “Part of the drink is the foam; you want to experience that.”


Serving: 1

  • 2 ounces gin
  • 3/4 ounce lemon/lime juice split
  • 3/4 ounce simple syrup (1:1, sugar:water)
  • 1 egg white
  • 8 to 10 drops orange flower water
  • 3/4 ounce cream
  • 2 ounces soda water, and more to top

  1. In a mixing tin, combine the first five ingredients and two Kold-Draft ice cubes.
  2. Shake until the shaker feels cold (less than one minute).
  3. Strain into an empty shaker tin and discard the ice.
  4. Add the cream and a small amount of pellet ice (approximately 1/8 cup) to shaker.
  5. Shake until you can no longer hear the pellet ice.
  6. Pour the soda water into a Collins glass. (Don’t wash the tin yet!)
  7. Pour the Ramos mixture into the glass, over the seltzer.
  8. Once the glass is full, slowly pour more seltzer into the glass, right down the center so the “soufflé” (head of foam) rises over the edge of the glass.
  9. Splash a little soda water into the tin that had the Ramos mixture in it to create additional foam. Spoon a little foam over the top of the Ramos to repair the hole created by pouring soda water into the glass.