4
1 rating

Ramos Fizz Recipe

Grilled Nectarines
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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
305
Calories Per Serving

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
Servings1
Calories Per Serving305
Total Fat11g16%
Sugar12gN/A
Saturated7g33%
Cholesterol39mg13%
Protein4g7%
Carbs14g5%
Vitamin A117µg13%
Vitamin C10mg17%
Vitamin D0.2µgN/A
Vitamin E0.4mg1.8%
Vitamin K1µg1.2%
Calcium25mg2%
Folate (food)6µgN/A
Folate equivalent (total)6µg2%
Iron0.6mg3.1%
Magnesium8mg2%
Monounsaturated3gN/A
Phosphorus26mg4%
Polyunsaturated0.4gN/A
Potassium104mg3%
Riboflavin (B2)0.2mg9.4%
Sodium64mg3%
Sugars, added10gN/A
Zinc0.1mg0.8%