Ramos Fizz Recipe

4 from 1 ratings

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.

Servings

servings

Ingredients

2 ounce 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.