a Ramos Gin Fizz

The fizz is a cocktail classic, and demands only two things: a little citrus and sparkling water. The Ramos gin fizz, also known as the Ramos fizz or the New Orleans fizz, was invented in the 1880's by Henry C. Ramos at Meyer's Restaurant; made properly, it's one of the most delicious drinks on Earth.


Ramos Gin Fizz

2 oz gin
3/4 oz freshly squeezed lemon juice
1/2 freshly squeezed lime juice
3/4 simple syrup
2 or 3 drops of orange blossom water
1 oz heavy cream
1 egg white
Soda water

Combine gin, lemon juice, lime juice, syrup, orange blossom water, heavy cream and the white of one fresh egg in a shaker. Shake vigorously without ice (also called a dry shake) for at least one minute. Add ice and shake for up to 30 seconds. Strain into a Collins glass, then top with soda water.


Notes: I prefer Plymouth or Hayman's Old Tom Gin in this cocktail; something more herbacious, like Hendrick's, will overwhelm the delicate flavor of the orange flower water.

The most intoxicating orange flower water I've ever found is made by Nielsen-Massey. I highly recommend it for this cocktail and any other Persian or Middle Eastern dishes that call for orange blossom (also commonly called orange flower) water.

That egg white should be raw, but I promise it won't make you sick. Buy eggs from the Farmer's Market or your local organic shop-the fresher, the better. They add the most heavenly foam to any cocktail, and should not be something to fear!


Photo by Romulo Yanes for Gourmet.