A Ramos Gin Fizz is like a little cloud in a glass—light, frothy, and just sweet enough with a bright citrus kick. It’s one of those cocktails that feels like a treat, both in taste and in the fun of making it. If you’ve never tried one before, you’re in for something special. Let’s walk through how to make this New Orleans classic at home, with tips to get that signature silky foam just right.
Ramos Gin Fizz
A Little History Behind the Ramos Gin Fizz
This cocktail has been around since 1888, created by Henry C. Ramos in New Orleans. It quickly became a city favorite, known for its rich, creamy texture and refreshing fizz.
- Originally called the New Orleans Fizz, it was a must-try at the Imperial Cabinet Saloon.
- During Mardi Gras in 1915, Ramos reportedly hired extra bartenders just to keep up with demand.
- The drink became so iconic that it was even served at the Roosevelt Hotel, earning the nickname Roosevelt Fizz.
It’s a true piece of cocktail history, and once you take your first sip, you’ll understand why people went to such lengths for it.
What Does a Ramos Gin Fizz Taste Like?
Think of it as a creamy, citrusy dream. The combination of gin, lemon, lime, and a touch of sweetness blends beautifully with the velvety texture from egg white and cream. It’s light, slightly floral, and finishes with a delicate fizz from soda water.
I’ve made this cocktail more times than I can count, and every time, I’m reminded why it’s my go-to for warm evenings. The balance of flavors is just perfect—refreshing yet indulgent.
What You’ll Need
Ingredients (Serves 1)
- 2 oz (60ml) gin
- 0.5 oz (15ml) simple syrup
- 0.5 oz (15ml) lemon juice (freshly squeezed)
- 0.5 oz (15ml) lime juice (freshly squeezed)
- 1 large egg white
- 1 oz (30ml) heavy cream
- 1 dash orange flower water
- 2 oz (60ml) soda water (to top off)
Equipment
- Cocktail shaker (or a jar with a tight lid if you don’t have one)
- Strainer
- Collins glass (or a highball glass if that’s what you have)
How to Make a Ramos Gin Fizz
Step 1: The First Shake (Without Ice)
In a shaker, combine the gin, simple syrup, lemon juice, lime juice, egg white, and heavy cream. Shake vigorously for about 30 seconds. This step, called a dry shake, helps create a silky foam.
Step 2: The Second Shake (With Ice)
Add a handful of ice to the shaker and shake again for at least 30 seconds—the longer, the better. You want the drink to be cold and well-aerated to build that signature frothy texture.
Step 3: Strain & Top Off
Strain the mixture into a Collins glass (no ice). Slowly pour 2 oz of soda water on top. You’ll see the foam rise beautifully above the rim.
Step 4: Finish with Orange Flower Water
Add a dash of orange flower water on top and give it a gentle stir.
Pro Tip: If you want an extra-fluffy top, let the drink sit for a minute before adding the soda water. This allows the foam to set up nicely.
Tips for the Perfect Ramos Gin Fizz
- Shake longer than you think! The traditional method calls for 12 minutes of shaking (bartenders used to pass the shaker around to take turns). You don’t need to go that far, but at least 1-2 minutes will make a difference.
- Use fresh citrus juice. Bottled juice won’t give you the same bright, fresh flavor.
- Chill your glass ahead of time. A cold glass helps keep the foam stable.
- Patience is key. This is not a drink to rush, but the results are worth it.
Serving & Pairing Ideas
Best Foods to Enjoy with a Ramos Gin Fizz
This cocktail is rich yet refreshing, making it a great match for:
- Brunch classics – Eggs Benedict, omelets, or buttery croissants
- Fresh seafood – Oysters, shrimp cocktail, or light ceviche
- Crisp salads – A simple green salad with vinaigrette balances the creaminess of the drink
I love serving this with a leisurely weekend brunch—it feels like a little luxury in a glass.
Customizing Your Ramos Gin Fizz
Want to tweak the recipe? Here are some fun variations:
Dairy-Free Ramos Gin Fizz
- Swap heavy cream for coconut milk or almond milk for a lighter, dairy-free version.
Lavender Ramos Gin Fizz
- Add 1 tsp lavender syrup to the shaker for a floral twist.
Cucumber Ramos Gin Fizz
- Muddle a few slices of fresh cucumber before adding the other ingredients for a crisp, refreshing take.
Chocolate Ramos Gin Fizz
- A few dashes of chocolate bitters can add a subtle richness to the classic recipe.
Non-Alcoholic (Virgin) Ramos Gin Fizz
- Simply omit the gin and add a little extra soda water. You’ll still get the creamy, citrusy goodness!
Common Questions
Can I make this without egg white?
Yes! If you prefer a vegan version, aquafaba (chickpea water) works well as a substitute.
What’s the best gin to use?
A classic London Dry Gin works best, but if you want something more floral, try a gin with citrus or botanical notes.
Can I make a Ramos Gin Fizz ahead of time?
It’s best made fresh, but you can pre-mix everything except the soda water, store it in the fridge, and shake it up when ready to serve.
How long does it take to make?
From start to finish, expect about 10-15 minutes, depending on how long you shake.
Is this a strong cocktail?
Not really! The gin gives it a little kick, but the cream, egg white, and citrus balance it out into something smooth and easy to sip.
A Ramos Gin Fizz is one of those cocktails that feels special every time you make it. Whether you stick to the classic recipe or try a fun twist, the result is always a light, creamy, and refreshing drink. Try it out, and let me know how it turns out!
