The Ramos gin fizz is a complex beverage. But if you take the time to get all ingredients and mix it right, you capture perfection in a glass. No hyperbole there!
The drink typically combines gin, lemon juice, egg white, sugar, cream, orange flower water, and soda water.
If we had to describe the taste of a Ramos gin fizz, it’s reminiscent of key lime pie with a twist of orange blossom, except it isn’t as tangy and sweet. The egg white – combined with the cream – gives the cocktail a smooth and rich froth without being heavy.
It gets its crisp and lightness with the lemon, soda, and lime juice. Like we said, perfection.
The Ramos gin fizz has been around since 1888. Henry Ramos first concocted the drink at the Imperial Cabinet Saloon in New Orleans. Some accounts say that to make the drink back then, it was traditionally shaken for 12 minutes.
Here’s a fun fact: before the Prohibition, the Imperial had over 20 bartenders making nothing but the Ramos gin fizz, and they still had difficulty keeping up with the demand.
Fortunately, there’s an easier way to make the beverage these days. Here’s how it’s done: