Ramos Gin Fizz

July 7, 2009

I think i’m in love.

Truly a thing of beauty. The epitome of the morning after drink. I write this sitting in a well-reputed bar cradling one of these in one hand, and in the other the battered remnants of my ego. Whether it works or not only the next few minutes will tell…

Anyhow, back to the Ramos. Now this is one seriously old school drink, invented by the Ramos brothers in New Orleans in 1888, those beautiful pre-prohibition days when the cocktail first began its rise towards world domination. History has it that the demand for this drink was originally so big that the brothers used to employ 12-15 “shaker boys” to help them keep on top of things (thanks to the low labour costs these were traditionally young immigrants).

And looking at how to build the drink you can certainly see why they may have needed a hand with the shaking. Its practically a full-body workout!

The specs i’m inclined to swing towards are as follows:

50ml gin (london dry)
25ml single cream
15ml gomme
10ml lime juice
10ml lemon juice
1 egg white
2-3 dash orange water
1 dash orange bitters
3 dash vanilla essence
top with soda water.

Shake all ingredients, apart from the soda, without ice for 2-3 minutes, Or as long as you can, to create a thick and well formed merangue-esque foam. Then add ice and continue shaking for a minimum of 3 minutes. Strain into a chilled tall glass, no ice, and then top with soda. Stir gently as you add the soda to excite the foam into frothing up to, and preferably over, the top of the glass. No garnish is called for, however I like to twist an orange zest over the top to impart the oils upon the foam. I also prefer no straw so as to force the drinking through the foam, resulting in the full-flavour coming through in one.

Notes. Subtle and cloying. The egg white is prominent in the floral foam, which has mild meringue notes throughout. The drink itself, when drunk through the foam imparts a gentle fizz courtesy of the soda and only mild herbal notes from the gin. The citrus is present in the middle of the tongue adding a sharp kick to the otherwise velvety mixture. The vanilla is practically unnoticeable apart from at the end of the drink, whereby its present along with the creams softness.


And I tell you what, I think I feel a bit better already…


2 Responses to “Ramos Gin Fizz”

  1. Beefeater said

    Great variation of this drink! Gin Fizz is wonderful, thanks for posting.. it was a great read. My personal recipe of choice looks a little like this:

    2 PARTS Beefeater Gin

    1 PART Double cream

    1 Egg white

    1/2 PART Sugar syrup

    1/2 PART Lemon juice

    1/2 PART Lime juice

    3 DROPS Orange flower water

    (optional) 1 PART Soda water

    METHOD Shake all ingredients, except for the soda. Strain into an ice filled highball, top with soda and garnish with a lemon wheel.

    To die for picture lol: http://www.beefeatergin.com/mixology/drinks/ramos-gin-fizz.jpg

    • boredombreedsbeauty said

      Hey there,

      thanks for the kind words.

      I cut back on amounts of cream used in the build as iv found it too overpowering with the vanilla essence (apparantly, according to a couple of resources, the original “secret ingredient”) and kills the subtle citrus and orange water notes.


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