Ramos Gin Fizz Cocktail Recipe

Written by: Yuri Jones
July 24, 2025

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Prep Time

4-6 minutes

Servings

1

Glassware

Collins Glass

Ingredients

2 oz gin (60 ml)
1 oz fresh lemon juice (30 ml)
0.5 oz fresh lime juice (15 ml)
1 oz simple syrup (30 ml)
1 oz heavy cream (30 ml)
1 egg white (or 1 oz, 30 ml)
3 drops orange flower water
Club soda, to top
Ice

Tools

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Jigger
Citrus juicer
Cocktail shaker
Hawthorne strainer
Fine mesh strainer (optional)
Bar spoon

Directions

Add all ingredients (except soda) to a shaker without ice and shake vigorously (dry shake) for 15–30 seconds.
Add ice and shake again until very cold and frothy (wet shake), about 30 seconds to 1 minute.
Strain into a chilled Collins glass (no ice).
Slowly top with chilled club soda to build the foam head upward.
Let the foam settle and serve immediately.

Mixologist's Notes

Shake hard—this drink depends on aeration and emulsification for its texture.
Orange flower water is essential; don’t skip it.
Chilling the soda and glass helps build and maintain the foam cap.

Flavor Profile

Citrusy, floral, and creamy with a soft fizz and velvety texture that feels like drinking a lemon cloud.

About the Ramos Gin Fizz cocktail

The Ramos Gin Fizz is one of the most labor-intensive - and rewarding - cocktails in the world.

It was created in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans. Back then, a team of “shaker boys” would take turns vigorously shaking each drink for 10–15 minutes to achieve its signature silky texture and lofty foam.

When Prohibition hit, Ramos reportedly destroyed the original recipe, but by then the drink had taken on a life of its own.

Today, it’s a New Orleans institution and a benchmark of bartending skill.

Why the Ramos Gin Fizz Is Worth the Effort

The Ramos Gin Fizz cocktail recipe isn’t your average fizz. It combines gin, lemon, lime, simple syrup, cream, orange flower water, and egg white - all shaken to frothy perfection and topped with soda water.

The result? A luscious, almost dessert-like cocktail that’s light, citrusy, and cloud-like in texture. It’s as elegant as it is eccentric.

This isn’t a drink you rush. It takes time, technique, and a little bit of showmanship. But the payoff is a cocktail that feels like magic in a glass.

Variations and Pairings

Most bartenders now shake the drink for 1–2 minutes with a dry shake, wet shake, and a lot of ice. (Your arms will notice.)

You can use a milk frother or hand blender at home for similar results.

As for gin, a classic London dry works well, but softer or citrus-forward gins can add nuance. Orange flower water is essential - don’t skip it.

Food pairings? Keep it light and brunchy. Think fresh fruit, lemon pastries, or smoked salmon. It’s a brunch showstopper that bridges the gap between cocktail and dessert.