FROM THE LITTLE MENU
Ramos Gin Fizz
Cream, egg white and orange blossom water shaken into cloudlike foam that rises above the rim.
Home-bar collection version
For one serving
Ingredients
- Gin45 ml / 1.52 US fl oz
- Lime Juice15 ml / 0.51 US fl oz
- Lemon Juice15 ml / 0.51 US fl oz
- Simple Syrup30 ml / 1.01 US fl oz
- Cream60 ml / 2.03 US fl oz
- Egg White30 ml / 1.01 US fl oz
- Orange Flower Water3 dashes
- Vanilla Extractoptional
Just 2 drops
2 drops - Soda Water30 ml / 1.01 US fl ozto top up
US fl oz amounts are rounded; use ml for exact measures.
Make it
- Chill the highball glass ahead of time.
- Pour all ingredients except the soda water into a shaker and shake hard with ice for 2 minutes.
- Double-strain into another glass to remove the ice.
- Pour the drink back into the shaker and shake hard without ice for another 1 minute.
- Pour into a chilled highball glass and let it rest briefly for the foam to rise.
- Slowly add soda water down the inside of the glass to lift the foam above the rim.
Behind the drink
Created in 1888 by Henry Ramos at his New Orleans bar. It is said that a line of bartenders once took turns shaking each drink.
Recipe reference
Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.
iba-world.com ↗