Ramos Fizz Recipe
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.
- 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
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.