Meet the Ramos Gin Fizz, a legendary cocktail which is making a resurgence as the classic cocktail movement continues to grow in popularity.
One of the greatest things about the Ramos Gin Fizz is that it has the rare distinction of being an excellent morning/brunch cocktail. It is also a wonderful drink if you happened to overdo it the night before. If you have found yourself stuck in the Bloody Mary or Mimosa rut when it comes to drinking before noon, the Ramos Gin Fizz is here to set you free.
First, a little history. Like a number of great cocktails, the Ramos Gin Fizz was born in New Orleans. Although the stories differ, one version has the drink being created sometime in the 1880’s by Henry C. Ramos at Meyer’s restaurant. But the man who really made the Ramos Gin Fizz famous nationwide was former Louisiana governor Huey P. Long. Huey Long was such a fan of the drink that he brought his favorite bartender in New Orleans with him to the Roosevelt Hotel in New York City so his bartender could teach the New York staff how to make a proper Ramos Gin Fizz. At the height of the drinks popularity some bars would employ lines of shaker boys who would have shaker relays when things got busy.
Enough about the history though… What is a Ramos Gin Fizz?
The drink is rich, frothy, and with a flavor that is kind of like an orange dreamsicle. If you’re not a fan of gin, don’t worry, the gin is very subtle and adds just the right amount of aromatic complexity to the drink when all the ingredients are combined. Because it’s a fizz it is meant to be drunk quickly so don’t spend your time slowly sipping away on this one.
There are two secret ingredients that really set this drink apart from a lot of the other cocktails out there.
The #1 secret ingredient is egg white. I usually use the egg whites that come in the carton in the dairy aisle of the grocery store, but if you want the truly authentic version (and aren’t worried about salmonella) use separated egg whites from real eggs by all means. If you really want to play it safe powdered egg whites will work, but they don’t tend to truly create the frothy texture that the drink is famous for. It’s up to you.
The #2 secret ingredient is orange blossom water. Orange blossom water has a pleasant perfume-like quality that really makes the Ramos Gin Fizz unique. This can be a tough ingredient to get a hold of but I’ve had success at Middle Eastern markets (I got my bottle at the Global Foods Market in Kirkwood). Just know that a little bit of this stuff goes a LONG way in the drink so don’t overdo it.
Here is the ingredient list and directions, courtesy of Gumbopages.com.
• 2 ounces gin (Old Tom gin if you can get it, otherwise Hendrick’s is good.)
• 1/2 ounce lemon juice (fresh squeezed is best)
• 1/2 ounce lime juice (fresh squeezed is best)
• 1 ounce simple syrup (heat up equal parts sugar and water then allow to cool)
• 3-4 small dashes orange flower water
• 2 drops vanilla extract (very optional; there’s some controversy over whether
this was ever really used, but it does add a nice touch)
• 1 ounce heavy cream
• 1 egg white
• Soda water
Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer — the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass, or a very large old-fashioned glass, and top with soda water. Stir gently.
If you’re anything like me it’s a lot easier to see how it is made than trying to piece things together from a recipe. Here is a true New Orleans professional.
This is a fun drink but it’s a lot of work. If you’d like to have someone else do the work for you Sanctuaria on Manchester in The Grove is one of the few places that will make a Ramos Gin Fizz. But don’t take my word for it, try one of these things!
Sip & Snack 