Created by Henrico C. Ramos in New Orleans over 100 years ago, the Ramos Gin Fizz is a mouthwateringly indulgent, yet refreshingly citrusy, light and foamy cocktail that is ideal for a sunday brunch and simply perfect for Mardi Gras. If you like this cocktail & want to know more, check out our ultimate guide to the Ramos Gin Fizz.

  • Our Rating: 5
  • Difficulty: Medium
  • Character: Bubbly Creamy Light
  • Occasions: All Day Mardi Gras
  • Preparation Time: 5 min
Ramos Gin Fizz

Ramos Gin Fizz Ingredients

Fresh Egg White1
Sugar Syrup0.75shot
Single Cream0.5shot
Lemon Juice0.5shot
Lime Juice0.5shot
Orange Flower Water3dashes
Soda Waterfill to top

Garnish with a sprig of Mint and a wedge of Lime.

How to Make a Ramos Gin Fizz

  1. Combine all the ingredients except the soda water into a cocktail shaker and dry-shake vigorously without ice.
  2. Fill the shaker with ice and shake again.
  3. Strain ingredients into a Collins glass filled with ice.
  4. Finish with a little soda water to give the drink a gentle effervescence, lifting the foamy drink above the rim of the glass.
  5. Garnish with the sprig of Mint and wedge of Lime placed on the edge of the glass.

Tips & Tricks Making a Ramos Gin Fizz

  • If you're out of sugar syrup you can use one teaspoon of fine caster sugar, as was used in the Henrico's original Ramos Gin Fizz recipe.
  • If you don't want to waste a drop, you can gently pour a little soda water back and forth between the empty halves of the shaker to pick up any residual cocktail mixture before adding to the filled glass and topping up with soda water if necessary.
  • Ramos Gin Fizzes are traditionally shaken for a very long time with ice - aficionados even claim to shake vigorously for over 10 minutes to get the perfect consistency! If you have strong arms feel free to try this yourself, but we find that first dry-shaking without ice helps achieve the same light foamy consistency in much less time.

Fun Facts About the Ramos Gin Fizz

  • The Ramos Gin Fizz cocktail was originally created and served by Henrico C. Ramos at the Imperial Cabinet Saloon in New Orleans before the American prohibition in 1920.
  • The story goes during the 1915 New Orleans Mardi Gras celebrations, thirty-six "shaker boys" were hired just to shake the Ramos Gin Fizzes for the thirsty crowds.
  • The recipe for the Ramos Gin Fizz was a closely guarded secret until the Imperial Cabinet Saloon closed in 1920 when Henrico's brother Charles H. Ramos revealed to the world the recipe we can all enjoy today.

Items You Need to Make a Ramos Gin Fizz

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Collins Glass

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Stainless Steel Straws

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Boston Shaker

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Hawthorne Strainer

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Ice Crusher

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