Ramos Gin Fizz
A legendary and laborious cocktail from New Orleans, the Ramos Gin Fizz is famous for its thick, velvety texture and impressive meringue-like foam that rises high above the glass. It's a true test of a bartender's endurance and a deliciously rewarding experience.
Ingredients
- 2 oz Gin
- ½ oz Fresh Lemon Juice
- ½ oz Fresh Lime Juice
- 1 oz Simple Syrup
- 1 oz Heavy Cream
- 1 Egg White
- 3 dashes Orange Flower Water
- 2 oz Club Soda, chilled
Instructions
- The Dry Shake: Combine all ingredients EXCEPT the club soda in a shaker *without* ice. Seal and shake as hard as you can for at least one full minute. This long shake is crucial for building the drink's signature foamy structure.
- The Wet Shake: Open the shaker, fill it with ice, and seal it again. Shake for another full minute until the shaker is painfully cold to the touch.
- The Pour and Rest: Pour about an ounce of the chilled club soda into the bottom of a tall, chilled Collins glass. Strain the thick mixture from the shaker into the glass. It should be very foamy.
- The Magic Lift: Let the drink rest for a minute or two. As the foam sets, very slowly pour the remaining club soda into the center of the foam. This will cause the head to rise steadily above the rim of the glass. Serve with a straw pushed through the foam.
Pro Tips for Perfection
Don't Cheat the Shake: The legendary "12-minute shake" of the original recipe is no joke, though modern techniques make it faster. The long, hard shaking (both dry and wet) is absolutely essential. This is what creates the stable, emulsified foam that defines the drink. Your arms should be tired!
Orange Flower Water is Key: This is a non-negotiable ingredient. Just a few drops provide the signature floral and botanical aroma that makes the Ramos Fizz so unique. It can be found in most specialty food stores or online.