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Ramos Gin Fizz: New Orleans gin fizz cocktail — Drinks recipe | AfoodrinkDrinks

Ramos Gin Fizz

This New Orleans classic is creamy, citrusy, floral, and lifted with a tall cap of foam. The trick is not fancy equipment—it is a good dry shake, fresh juice, and patience with the final pour of soda.

Total time
12 min
Yield
1 cocktail
Difficulty
Medium

Prep 12mCook 0mAmericanDrinks

The Ramos gin fizz was created in New Orleans in the late 1800s, and it still feels like a little cocktail magic. Gin, lemon, lime, cream, egg white, sugar, and orange flower water shake into a silky drink that finishes light and fizzy.

This is not a quick two-shake cocktail. It needs a dry shake, which means shaking without ice first, to help the egg white foam. Then it gets shaken again with ice so the drink becomes cold and smooth.

Use fresh citrus and measure the orange flower water carefully. Too much can taste soapy, but a few drops give the drink its famous soft floral note.

01What you'll need

Ingredients

10 items · 1 cocktail

  • 2 ounces London dry gin
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 3/4 ounce simple syrup, preferably 1:1 sugar to water
  • 1 ounce heavy cream
  • 1 large pasteurized egg white
  • 2 to 3 drops orange flower water
  • Ice, for shaking
  • 1 1/2 to 2 ounces chilled club soda, or as needed
  • Optional garnish: a tiny orange twist or no garnish, traditional style

02How to make it

Step-by-step

  1. Chill the glass

    Place a tall fizz glass or Collins glass in the freezer for a few minutes. A cold glass helps the foam hold longer and keeps the drink crisp.

  2. Add the liquid ingredients

    Pour the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water into a cocktail shaker. Do not add ice yet.

  3. Dry shake hard

    Seal the shaker and shake hard for 30 to 45 seconds. This is the dry shake. It whips air into the egg white and cream so the drink turns smooth and foamy.

  4. Shake again with ice

    Open the shaker, add a generous handful of ice, seal it again, and shake for 30 to 45 seconds more. The shaker should feel very cold in your hands.

  5. Strain into the glass

    Strain the drink into the chilled glass. For the smoothest texture, use a fine-mesh strainer if you have one, especially if there are citrus seeds or ice chips.

  6. Let the foam settle

    Wait about 30 seconds. The foam will rise and set slightly, which makes it easier to build the tall, creamy head.

  7. Top with soda

    Slowly pour chilled club soda down the side of the glass until the foam rises near or just above the rim. Add the soda in small amounts so the drink does not overflow.

  8. Serve right away

    Serve immediately, with a straw if you like. This cocktail is at its best while the soda is lively and the foam is fresh.

03From our kitchen

Cook's tips

  • Use a pasteurized egg white if you are serving this to guests, teens, older adults, pregnant people, or anyone with a weakened immune system. Carton egg whites also work, though the foam may be slightly less lush.
  • Make the simple syrup ahead. Combine equal parts sugar and hot water, stir until dissolved, cool, and refrigerate for up to 1 month in a clean jar.
  • Do not make the full cocktail ahead. The foam and bubbles fade quickly. You can pre-measure the gin, citrus, syrup, cream, and orange flower water in the fridge for a few hours, then add egg white and shake just before serving.
  • For a lighter version, use half-and-half instead of heavy cream. The drink will be less rich and the foam may not be as stable, but it will still taste good.
  • If you do not have orange flower water, use only 1 tiny drop of orange extract or skip it. Do not replace it with orange juice; it will change the balance and will not give the same floral aroma.
  • If the drink tastes flat, the citrus may be old or the club soda may have lost its fizz. Use fresh lemon and lime juice, and open the soda right before topping the drink.

Cook's note

A traditional Ramos gin fizz is famous for long shaking. You do not need to shake for several minutes at home, but give both shakes real effort. The texture should be creamy and airy, not thin.

04Frequently asked

Questions & answers

Can I make a Ramos gin fizz without egg white?

Yes. Use 2 tablespoons aquafaba, which is the liquid from a can of chickpeas, in place of the egg white. It foams well and has a mild flavor once shaken with citrus and gin.

What glass should I use?

A tall, narrow fizz glass or Collins glass works well. The narrow shape supports the foam and helps the drink look tall and layered.

Why did my Ramos gin fizz curdle?

Cream can look grainy if the citrus and cream sit together too long before shaking. Add everything to the shaker and shake right away. Using cold cream and fresh citrus also helps.

Can I use bottled lemon and lime juice?

Fresh juice is strongly recommended. Bottled juice often tastes dull or bitter, and this drink depends on clean citrus flavor.

How much orange flower water should I add?

Start with 2 drops. Orange flower water is powerful, and too much can taste perfumed or soapy. You can add 1 more drop next time if you want a stronger floral note.

05Per serving

Nutrition facts

Nutrition Facts

1 cocktail

Amount per serving

Calories297

% Daily Value*

Total Fat11 g
14%
Saturated Fat7 g
35%
Cholesterol34 mg
11%
Sodium65 mg
3%
Total Carbohydrate12 g
4%
Dietary Fiber0 g
0%
Total Sugars11 g
Protein5 g
10%
Vitamin D0.3 mcg
2%
Calcium24 mg
2%
Iron0.1 mg
1%
Potassium112 mg
2%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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