Gin · Classic · IBA official recipe
Ramos Fizz
A tall, frothy gin fizz with citrus, cream, and a delicate floral finish.
- Glass
- Highball
- Technique
- Shaken
- Strength
- 7.4% ABV (estimated)
- Difficulty
- Easy
- Time
- 5 min
This classic highball balances the dry bite of gin with bright citrus and a rich, creamy body. The egg white creates a dense, velvety foam that sits atop the drink, while orange blossom water and vanilla add subtle aromatic depth. It is a labor-intensive shake that rewards patience with a smooth, complex, and refreshing cocktail. Best served in a tall glass to showcase the impressive head of foam.
Ingredients
Method
Combine the gin, lime juice, lemon juice, simple syrup, cream, egg white, orange blossom water, and vanilla extract in a shaker with ice.
Gin 45 ml1½ oz4.5 cl Lime Juice 15 ml½ oz1.5 cl Lemon Juice 15 ml½ oz1.5 cl Simple Syrup 30 ml1 oz3 cl Cream 60 ml2 oz6 cl Egg White 30 ml1 oz3 cl Orange Blossom Water 3 dashes Vanilla Extract 2 dropsShake the mixture vigorously for two minutes to build a rich, stable foam.
Double strain the drink into a highball glass, then pour it back into the shaker.
Shake the drink again without ice for one minute to aerate the foam further.
Strain the final result into the glass and top up with soda water.
Soda Water top up
The story
The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.
As commonly told; not independently verified.
