Ramos Gin Fizz

Revision as of 02:31, 8 May 2010

The Ramos Gin Fizz, aka Ramos Fizz or New Orleans Fizz, is a cocktail which consists of gin, cream, egg white, soda water, orange flower water, fresh lemon juice, fresh lime juice, and sugar (or simple syrup). It is meant as a breakfast drink.

As a fizz, it is served in a collins glass with no ice.

Some bartenders add a drop or two of vanilla extract.

Ramos Gin Fizz History

"Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant, this is one of New Orleans' most famous drinks. The secret of its flavor and texture is orange flower water and egg whites." - Gumbopages.

Historical References

Time Magazine, 1st October 1928

"Died. Henry Charles ("Carl") Ramos, 72, veteran New Orleans saloonkeeper, inventor of the famed, much-imitated Ramos gin fizz;* in New Orleans."

"*Fizzmaker Ramos' recipe: 1 tablespoonful powdered sugar; 3 or 4 drops of orange flower water; juice of one-half lime; juice of one-half lemon; one jigger of Old Tom gin (Old Gordon alternative, but sweet gin preferable); white of one egg; one-half glass of crushed ice; 2 tablespoonfuls of rich milk or cream; an ounce of seltzer for pungency; shake till milklike in air-tight shaker and strain."

The Ideal Bartender, by Tom Bullock, 1917

RAMOS GIN FIZZ--Country Club Style

• 1 lump Ice.
• 1 dash Lemon Juice.
• 1 dash Orange Water.
• White of Egg.
• 1 jigger Burnette's Old Tom Gin.
• 1 teaspoonful Powdered Sugar.
• 1 pony Milk.
• 1 dash Seltzer Water.

• Shake well; strain into Highball glass and serve.