Ramos Gin Fizz
The Ramos Gin Fizz is a legendary cocktail originating from New Orleans, famed for its rich history and unique, frothy texture. Created by Henry C. Ramos in 1888, this gin-based sour requires a notoriously lengthy shaking time to achieve its signature meringue-like head. Combining gin, citrus juices, simple syrup, and egg white, it's then topped with soda water for a refreshing lift. While traditionally including heavy cream and orange flower water (not included in this specific ingredient list), this version focuses on the core elements available, delivering a bright, citrusy, and satisfyingly foamy experience. Perfect for brunch or any occasion demanding a sophisticated classic.
Ingredients
- 4.5 cl gin
- 1.5 cl lemon juice
- 1.5 cl lime juice
- 3 cl simple syrup
- 1 piece egg white
- soda water
Accessories
- 1 shaker
- 1 strainer
- 1 collins glass
Instructions
Separate the egg white and add it to your shaker.
Add the gin, lemon juice, lime juice, and simple syrup to the shaker with the egg white.
Perform a 'dry shake' (without ice) vigorously for about 1 minute to emulsify the egg white.
Add ice cubes to the shaker.
Shake again ('wet shake') very hard for at least 1-2 minutes, or until the shaker is thoroughly frosted and the mixture is well-chilled and aerated. Longer shaking develops the signature foam.
Strain the mixture into a chilled Collins glass, leaving some room at the top.
Slowly top with cold soda water. Pouring it gently down the side or over the back of a bar spoon can help lift the foam.
Allow the foam to rise above the rim of the glass. No garnish is traditional.
Trivia
- What makes a Ramos Gin Fizz unique?
The Ramos Gin Fizz is famous for its distinctive frothy, meringue-like head, achieved through the emulsification of egg white and vigorous, extended shaking. Its creamy texture (even without added cream in some variations) and balance of citrus and gin botanicals make it a standout classic cocktail from New Orleans.
- How long do you really need to shake a Ramos Gin Fizz?
Traditionally, bartenders shook the Ramos Gin Fizz for an incredibly long time, sometimes up to 12 minutes! For home preparation, aim for a thorough 1-minute dry shake followed by a very vigorous 2-3 minute wet shake. The goal is maximum aeration and chilling to create that stable, signature foam.
- What does a Ramos Gin Fizz taste like?
A Ramos Gin Fizz offers a complex flavour profile. It's initially bright and citrusy from the lemon and lime, followed by the botanical notes of the gin. The egg white contributes a silky, smooth, almost creamy texture, and the soda water adds a light effervescence. It's refreshing yet substantial.
- Can I make a Ramos Gin Fizz without egg white?
The egg white is crucial for the signature frothy texture of a Ramos Gin Fizz. While you could omit it, the resulting drink would be a simple Gin Fizz or Gin Sour, lacking the characteristic creamy head. For vegan alternatives, aquafaba (chickpea brine) can be used, though the texture might differ slightly.
- What type of gin is best for a Ramos Gin Fizz?
A London Dry Gin is a classic choice for a Ramos Gin Fizz, providing a solid botanical backbone that complements the citrus and frothy texture. However, feel free to experiment with other gin styles like Old Tom for a slightly sweeter profile or a contemporary gin with specific botanical notes you enjoy.
- When is the best occasion to serve a Ramos Gin Fizz?
The Ramos Gin Fizz, while demanding to make, is perfect for brunch, afternoon gatherings, or any occasion where you want to impress guests with a sophisticated classic. Its refreshing qualities suit warmer weather (Spring/Summer), but its complexity makes it enjoyable year-round for cocktail enthusiasts.