Ramos Gin Fizz
Henry C. Ramos, Imperial Cabinet Saloon, New Orleans, 1888
The Ramos Gin Fizz is gin, lemon, lime, cream, egg white, orange bitters and vanilla, shaken long and hard and lifted with soda until the foam rises above the rim. It is creamy, citrusy and cloud-light, a project drink worth every second of the shake.
- GlassCollins
- MethodShaken
- Ingredients9
Directions
- Add everything except the soda to a shaker.
- Dry shake without ice for two minutes.
- Add ice and shake hard for another minute.
- Strain into a chilled highball glass with no ice and top with soda so the foam rises above the rim.
ToolsJiggerShakerHawthorne strainerCollins glass
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Henry C. Ramos created the drink in 1888 at the Imperial Cabinet Saloon in New Orleans, and later served it at the Stag Saloon. The long shake was the point, and his bar became famous for its line of shakers. Ramos closed when Prohibition arrived. In 1935, Louisiana governor Huey Long brought New Orleans bartender Sam Guarino to the New Yorker Hotel in Manhattan to teach the staff to make it his way.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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