Ramos Gin Fizz
This frothy and very yummy long drink was invented in 1888 by Henry C. Ramos, bartender at Meyer’s Restaurant in New Orleans. Because the cocktail requires a lot of shaking, the bar used to hire so-called “shaker boys,” who would just shake one cocktail after another in times of heavy business. The Ramos Gin Fizz is a full-blown classic nowadays and is ordered regularly all the time, but it was intended to be enjoyed as a pick-me-up or an eye-opener. Meaning—in the morning. Shocking, isn’t it, how our forefathers used to drink? The key ingredient is the orange blossom water; just those few drops give the cocktail its definitive character. Widely popularized before, during, and after Prohibition at the Roosevelt Hotel in New Orleans, it has spawned countless variations—and it’s still enjoyed on porches across the South as the sun is setting.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Fill a Collins glass with large cold ice cubes and add the club soda. Place the glass in the freezer. Combine the gin, juice, syrup, orange blossom water, egg white, and cream in a mixing glass. Add large cold ice cubes and shake vigorously for at least 2 minutes to make sure that the cocktail has sufficient texture and frothiness. Strain carefully into the prepared Collins glass.
tasting notes
Step 2
Dominant Flavors: orange blossom and juniper
Step 3
Body: creamy, rich mouthfeel
Step 4
Dryness: medium to off-dry
Step 5
Complexity: medium to high
Step 6
Accentuating or Contrasting Flavors: floral notes and citrus mixed with sweet cream
Step 7
Finish: short, citrus followed by fragrant orange oils
Step 8
Glass: Collins
