The Ramos Gin Fizz, the frothiest of the classic cocktails, is both loved and loathed by bartenders. Combining gin, citrus, egg white and heavy cream, the drink requires vigorous shaking to reach the right texture.
The story goes that its inventor, Carl Ramos, employed a chain of “shaker men” in his New Orleans bar to meet the constant demand. But don't let that discourage you. Foamy, fresh, floral and delicious, the Ramos Gin Fizz is totally worth rolling up your sleeves for.
- 2 ounces gin
- 1/2 ounce heavy cream
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce fresh lime juice, freshly squeezed
- 3/4 ounce simple syrup
- 3 dashes orange flower water
- 1 fresh egg white
- Club soda, to top
Add all ingredients except the club soda into a shaker and dry-shake vigorously (without ice).
Fill with ice and shake again.
Strain into a Collins glass.
Pour a little bit of club soda back and forth between the empty halves of the shaker to pick up any residual egg white, then pour into the glass.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.