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Active Time
5 minutes
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Total Time
5 minutes
The origins of mostclassic cocktail recipesare hazy or disputed (or both), but the Ramos Gin Fizz is consistently credited to New Orleans bartender Henry Charles Ramos.As the story goes, in 1888 Ramos created a gin cocktail with a milkshake-like consistency that became a local sensation. Then called the New Orleans Fizz, the gin cocktail was so popular that Ramosreportedlyhired “shaker boys” whose sole responsibility was to prepare the drinks for thirsty crowds—the drink requires two rounds of shaking: a dry shake (without ice) to emulsify the egg white and an iced shake to chill the cocktail.
The exact ingredients were a closely guarded secret, withsome speculating that vanilla extractwas the key to its frothy je ne sais quoi. In 1928, after Ramos died, a New Orleans newspaper published a tribute that included what it claimed was his original recipe. It featured Old Tom gin, heavy cream or “rich milk,” andpowdered sugarbut otherwise wasn’t too different from the versions served in bars from London to Louisiana today. Garnished with nothing other than ameringue-like cloud of froth, the richness of the drink is balanced by dry gin and two types of citrus.
Head this way for that other New Orleans classic, theSazerac→
Ingredients
Makes 1 cocktail
Step 1
In large cocktail shaker, combine2 oz. gin, 1 dash (3 to 4 drops) orange blossom water, 1 large egg white, ½ oz. half-and-half, ½ oz. fresh lemon juice, ½ oz. fresh lime juice, and½ oz. simple syrup. Seal and shake vigorously without ice for 25 seconds to emulsify egg white. Unseal shaker, add ice, and shake vigorously again until shaker is well chilled, about 30 seconds more.
Step 2
Strain mixture into a narrow 8-ounce glass. Slowly pour1 oz. chilled seltzerdown inside edge of shaker to loosen remaining froth. Gently ease seltzer/froth mixture onto drink and serve.
Editor’s note:This Ramoz Gin Fizz recipe first appeared on Epicurious in January 2009. Head this way for more ofour favorite gin cocktails→
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Reviews (3)
Back to TopNew Years we cooked for two days all kinds of deliciousness. We ended up with tons of egg whites (which I refuse to throw out). So I made it a goal to use them all up. I made these and they were excellent. I was worried as non of the guests are really gin people. But I used the "H" gin, handcrafted from Scotland with the diamond shaped label. Anyway these were a hit. Frothy, ever so slightly sweet, with a nice tang. The froth is what makes these killer. And to those people who worry about Raw Egg, I wouldn't. With two ounces of Gin, and a tablespoon each of Lemon and Lime., there is no bacteria that would survive that. Excellent!
cglaguna
Laguna Beach, So CAL
1/2/2017
我有很棒的食谱,我们南方人爱tailgating year round. It would be fantastic with a gin fizz or a cold beer. It's really easy ,too, and everyone loves it. VIDALIA ONION DIP Mix equal parts of chopped sweet onions, mayo, grated Swiss cheese. Add a couple dashes of hot sauce and pinch of salt. Bake at 325 degrees about 20 minutes until hot and bubbly. Serve with anything from Ritz Crackers to tortilla chips.
lnjbay
Rock Hill, SC
1/17/2014
Sophisticated appetizer that accompanies BBQ ribs surprisingly well.
sfballach
Sonoma, CA
3/28/2009
