🇺🇸 USA · Drinks
Classic Ramos Gin Fizz
By eatmundo · July 8, 2026
Originating from New Orleans, the Ramos Gin Fizz is a legendary cocktail known for its distinctive cloud-like foam and creamy texture. This labor-intensive but rewarding drink masterfully blends gin, citrus, cream, egg white, and orange blossom water into a refreshing, aromatic, and truly unique experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Combine 2 ounces (approximately 60 ml) of gin, 1/2 ounce (approximately 15 ml) of fresh lemon juice, 1/2 ounce (approximately 15 ml) of fresh lime juice, 3/4 ounce (approximately 22 ml) of simple syrup, 1 ounce (approximately 30 ml) of heavy cream, one large egg white, and 3 drops of orange blossom water into a cocktail shaker without ice.
- 2
Perform a "dry shake" vigorously for at least one minute (or until your arm is tired!), ensuring the egg white emulsifies and creates a good froth. This step is critical for the drink's signature foamy texture, so don't skimp on the effort.
- 3
Now, add a generous amount of ice to the shaker and perform a "wet shake" again for another minute. This chills the mixture thoroughly while further aerating the egg white, contributing to the voluminous foam.
- 4
Strain the mixture into a tall, chilled highball glass, allowing the creamy foam to settle. Do not fill the glass completely; leave about an inch or two from the top for the soda water.
- 5
Let the drink rest for about 2-3 minutes; this allows the foam to further rise and stabilize, creating a denser, more luxurious head. Patience here is key for the iconic presentation.
- 6
Slowly top the drink with about 1 ounce (approximately 30 ml) of cold soda water, pouring it gently down the side or directly into the center. The foam should rise majestically above the rim of the glass.
- 7
Serve immediately, without a garnish, to appreciate the impressive height of the foam. A long straw is often provided to enjoy the layers of flavor.
Frequently Asked Questions
Why is a very long, vigorous shake essential for a Ramos Gin Fizz?+
The extensive shaking (often 10-15 minutes, including a dry shake) emulsifies the egg white and cream, creating the drink's iconic thick, frothy head and velvety texture.
What type of gin is best suited for a Ramos Gin Fizz?+
A classic London Dry gin is traditionally preferred for its robust juniper notes, which stand up well to the rich, creamy elements without being overwhelmed. Avoid overly botanical or floral gins.
Can I make a Ramos Gin Fizz without egg white, or substitute it?+
While some plant-based alternatives like aquafaba can create foam, omitting or substituting egg white will significantly alter the drink's signature frothy texture and mouthfeel, as it's crucial for the emulsion.
What's the secret to achieving the tall, creamy foam that extends above the rim?+
The key is a thorough "dry shake" (without ice) to emulsify the egg white and cream, followed by an equally vigorous "wet shake" with ice, and finally, a slow pour topped with soda water to lift the foam.
Mundo Match
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