The Ramos Gin Fizz is a classic cocktail that originated in New Orleans in the late 1800s. It was invented by Henry C. Ramos, who owned the Imperial Cabinet Saloon in the city’s French Quarter. The drink became so popular that Ramos had to hire a team of shaker boys to shake the cocktail for the required 12 minutes each to create the signature frothy texture.

The cocktail is made with gin, lemon and lime juice, simple syrup, heavy cream, egg white, and orange flower water. The ingredients are shaken together to create a frothy, creamy texture that’s perfect for a hot summer day.

The Ramos Gin Fizz has a long and storied history. In the early 1900s, it was the signature drink of New Orleans’ famous Roosevelt Hotel, where it was served at the hotel’s Sazerac Bar. The drink became so popular that it was even mentioned in a popular song, “The Mardi Gras Waltz,” which included the lyrics, “In the land of dreams, where the sweet magnolias bloom, lies a garden of delights, where roses always loom. And the sweetest flower there, is the Ramos Gin Fizz.”

During Prohibition, the Ramos Gin Fizz fell out of favor, but it was revived in the 1930s and 1940s by famous New Orleans bartender Henry C. Ramos Jr. The drink has since become a classic cocktail and can be found on menus at bars and restaurants around the world.

Imperial Cabinet Saloon

Henry C. Ramos’ bar, The Imperial Cabinet Saloon, was a popular establishment in New Orleans in the late 1800s. It was located on the corner of Gravier and Carondelet streets in the city’s Central Business District.

The bar was known for its upscale and elegant atmosphere, with plush furnishings and a well-stocked bar. It was also famous for its signature cocktail, the Ramos Gin Fizz, which was invented by Henry Ramos himself in the late 1880s.

The cocktail quickly became a hit with locals and tourists alike, and The Imperial Cabinet Saloon became a popular destination for those looking to try the frothy and refreshing drink.

Henry Ramos ran the bar until the early 1900s, when he sold it and retired from the bar business. However, the legacy of The Imperial Cabinet Saloon and the Ramos Gin Fizz lived on, and the cocktail remains a beloved classic to this day.

Today, there are many bars and restaurants around the world that serve the Ramos Gin Fizz, paying homage to Henry Ramos’ original creation and the elegant establishment where it was first served.

Tips & Tricks

1. Shake vigorously: The key to a good Ramos Gin Fizz is the frothy texture, which comes from shaking the ingredients vigorously. It’s important to shake the cocktail for a full minute, first without ice and then with ice, to create the right consistency.
2. Use fresh ingredients: Fresh lemon and lime juice are essential to the flavor of the cocktail. Avoid using bottled juices as they can have a different flavor and may not provide the acidity needed for a good balance.
3. Use orange flower water: Orange flower water is a key ingredient in the Ramos Gin Fizz, as it gives the cocktail a distinctive aroma and flavor. It can be found in most liquor stores or online.
4. Use heavy cream: Heavy cream is what gives the cocktail its creamy texture. Avoid using half-and-half or other substitutes as they won’t provide the same consistency.
5. Double strain: To remove any small bits of ice or lemon pulp that may have made their way into the cocktail during shaking, it’s best to double strain the mixture through a fine-mesh strainer as you pour it into the glass.
6. Garnish with a citrus wedge: A wedge of lemon or lime is a traditional garnish for the Ramos Gin Fizz. Squeeze it over the top of the cocktail before dropping it in to add a bit of extra citrus flavor.

Glassware

The suggested glassware for a Ramos Gin Fizz is a tall, narrow Collins glass. The tall shape of the glass helps to showcase the cocktail’s frothy, creamy texture, while the narrow opening concentrates the aroma for a more pronounced scent. The Collins glass typically holds around 10 to 14 ounces of liquid, which is the perfect size for a single serving of the cocktail. When making a Ramos Gin Fizz, fill the glass with ice before pouring in the cocktail, and top it off with a splash of club soda. If you don’t have a Collins glass, a highball glass or even a large wine glass can also work as an alternative. Just make sure to adjust the serving size accordingly to fit the glass.

The Ramos Gin Fizz

The Ramos Gin Fizz

Print Recipe

AClassic Cocktail from New Orleans

Course Drinks

Cuisine Cocktail

Keyword New Orleans

Prep Time 12 minutes mins

Total Time 12 minutes mins

Servings 1

Calories 500

Ingredients

• 2 oz gin
• 3/4 oz fresh lemon juice
• 1/2 oz fresh lime juice
• 1 oz simple syrup
• 1 oz heavy cream
• 1 egg white
• 3 dashes orange flower water
• Club soda

Instructions

• Combine the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water in a cocktail shaker.
• Dry shake (without ice) for about 30 seconds to emulsify the ingredients and create a frothy texture.
• Add ice to the shaker and shake vigorously for another 30 seconds.
• Strain the mixture into a tall glass filled with ice.
• Top off the glass with club soda.
• Garnish with a lemon or lime wedge and serve.