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Ramos Gin Fizz

A Fizz is a type of mixed drink—a variation on the older Sours family. The defining features of the fizz are an acidic juice (such as lemon or lime juice) and carbonated water.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. The bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz. At the time it was customary to shake the cocktail for 12 minutes. Wikipedia




  • 1 1/2 oz gin
  • 1 Tb. simple syrup (1:1)
  • 1/2 oz fresh lemon juice
  • 1/2 oz fresh lime juice
  • 1 fresh egg white (pasteurized if you like)
  • 1 oz heavy cream
  • 3 drops orange flower water
  • 1 oz club soda, chilled


  • 1 Lime wheel (optional)


  1. Combine everything but the soda water in a shaker without ice and shake vigorously to combine. 
  2. Add ice to the shaker and shake again for at least a couple of minutes (12 minutes if you're doing it right). 
  3. Strain into a glass, top with club soda and stir.


The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."  Wikipedia