- 2oz. of gin
- 1/2oz. of fresh lemon juice
- 1/2oz. of fresh lime juice
- 1oz. of simple syrup (1:1 ratio sugar:water)
- 3 dashes of orange flower water
- 1oz. of heavy cream
- Egg white from 1 large egg
- 2oz. of chilled soda water
- Cocktail shaker
- Chill a Collins glass with ice water and set it aside.
- Pour the lime juice, lemon juice, simple syrup, gin, heavy cream to a cocktail shaker. Make sure you pour the gin slowly.
- To get a thick foam for the drink, add about 4 ice cubes to the cocktail shaker, and then shake it for about 20 seconds.
- After shaking, double strain out the ice from the cocktail shaker.
- Add the egg white into the cocktail shaker.
- “Dry shake” the cocktail shaker (i.e. shake it without ice) for about 40 seconds. This will result in a really strong foam.
- After dry shaking, pour the contents of the cocktail shaker into the chilled Collins glass (make sure you discard the glass’ ice water first). There’s no need to strain the shaker’s contents.
- Let the cocktail sit in the Collins glass for one minute. This will allow the foam to thicken.
- Slowly pour the soda water into the center of the foam until it rises above the rim of the Collins glass.
- Top the foam with a couple of dashes of orange flower water. Some add this in the beginning of the process; we prefer to top the foam to get rid of the egg white’s smell.
- Insert straw and enjoy!
A proper Ramos gin fizz needs to pass the straw test. Take a straw and put it in the middle of the cocktail. If it doesn’t move, you’ve made the drink correctly.