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Ramos Gin Fizz

Henry Ramos, New Orleans, 1888. Famously requires a long shake — minimum 90 seconds for proper foam.

gincreamegg-whiteshakennew-orleansclassic
Riff this recipeOpen in batch scaler
FINAL ABV
9.8%
DILUTION
25%
TOTAL VOL.
192.2 mL
SERVED
×1

Ingredients

×1 serving
London Dry gin
spirit
59.1 mL
Lemon juice
citrus
14.8 mL
Lime juice
citrus
14.8 mL
Simple syrup (1:1)
sweetener
29.6 mL
Heavy cream
other
29.6 mL
Egg white
other
14.8 mL
Orange flower water (3 drops)
modifier
0.0 mL
Soda water (top)
other
29.6 mL
TOTAL192.2 mL
SERVED (post-dilution)240.3 mL
RATIO BY ROLE
spirit31%
citrus15%
sweetener15%
other38%

How to make it

5 STEPS · ~5 MIN
  1. 01
    Dry-shake
    2 oz gin, 0.5 oz lemon juice, 0.5 oz lime juice, 1 oz simple syrup (1:1), 1 oz heavy cream, 0.5 oz egg white, 3 drops orange flower water in a shaker without ice for 30 seconds.
  2. 02
    Shake
    Add ice. Hard, 90+ seconds — critical for the signature foam.
  3. 03
    Strain
    Into a chilled Collins glass, no ice.
  4. 04
    Top
    Slowly pour 1 oz soda water down the side; the foam rises above the rim.
  5. 05
    Serve
    Insert a straw and serve immediately.

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