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Ramos gin fizz is a gin-based cocktail with added orange blossom water, cream, and egg whites. It was created in 1888 in New Orleans and is served in a tall glass with gin, lemon and lime juice, cream, simple syrup, orange blossom water, and vanilla extract.
A ramos gin fizz, also known as a ramos fizz or New Orleans, is a member of the fizz family of cocktails. Fizz cocktails are usually gin-based and received the name Fizz due to their combination of carbonated water and acidic citrus juice, such as lemon, lime or orange. While fizzes are sometimes made using other spirits, gin fizz is the most popular. A Ramos gin fizz is distinguished from other fizzes by its added ingredients of orange blossom water, cream and egg whites.
Traditionally, a gin fizz is a combination of gin, soda water, sugar, and lemon juice over two ice cubes. It is normally served in a highball glass, and some simpler variations are made by mixing gin and lemon-lime soda. Along with the Ramos gin Fizz, some established varieties include the Fizz Royal, Silver Fizz, Golden Fizz, Green Fizz, Diamond Fizz and Sloe Gin Fizz.
Ramos gin fizz was created by Henry C. Ramos in 1888 at Meyer’s Restaurant in New Orleans, Louisiana, where he ran a bar. Originally known as New Orleans Fizz, it eventually became known as Ramos’ Fizz or Ramos’ Fizz gin in homage to its inventor. The drink was also commonly served at the Roosevelt Hotel in New Orleans, where it became increasingly popular in the first half of the 20th century. It was discovered there by Louisiana Governor Huey Long who introduced the cocktail to the Roosevelt Hotel in New York City, which would lead to its growing popularity throughout the United States.
Unlike the traditional gin fizz, a Ramos fizzy gin is served in a tall, thin glass, such as a larger old-fashioned glass or zombie glass. A Ramos gin is created by combining 2 ounces (about 60 mL) of gin, 1/2 ounce (about 15 mL) each of lemon and lime juice, 1 ounce (about 30 mL) of cream, 1 ounce (about 30 mL) simple syrup or a comparable amount of sugar, three to four drops of orange blossom water, and, if desired, two drops of vanilla extract in a shaker. The combination is then shaken for at least one minute, and longer if possible, before adding ice and shaking for another two to two minutes or more. Ice should not be added until the egg white is thoroughly mixed into the liquid. The drink is then filtered, carbonated water is added and stirred.
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