Ramos Fizz Recipe

Ramos Fizz Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

The bane of all bartenders, this egg white-based cocktail will wear your arm out with all the shaking, but is worth the trouble for its light-as-air texture and gentle sweetness. Created in 1888 by New Orleans saloon-keeper Henry C. Ramos, this cocktail is a close relative to Silver Fizz, but adds to it some creamy decadence and citrusy floral notes.

Read more about Classic New Orleans Cocktails for Mardi Gras.

1
Servings
160
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ounces London dry gin
  • 1 egg white
  • 1 ounce heavy cream
  • ½ ounce fresh lemon juice
  • ½ ounce fresh lime juice
  • ½ ounce simple syrup
  • 2-3 drops of orange flower water
  • Orange segment for garnish

Directions

In a shaker without ice, combine all the ingredients and dry-shake vigorously for a full minute. (I tend to count to 100 when shaking a fizz.) Uncover and add ice, before shaking again for another 30 seconds or so. Strain the frothy mixture into a highball glass, and garnish with the orange segment.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
14g
11%
Protein
4g
9%
Vitamin A, RAE
51µg
7%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
61mg
6%
Choline, total
20mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
40µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
88mg
13%
Selenium, Se
8µg
15%
Sodium, Na
209mg
14%
Water
55g
2%

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.