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Ramos Gin Fizz

Frothy Ramos Gin Fizz

The Ramos Gin Fizz, a venerable cocktail, offers a journey through taste with its blend of gin’s botanical sharpness, citrus zest, and creamy smoothness. This drink, perfected with a dash of orange blossom water and effervescent soda, encapsulates a rich mixology heritage. Delving into its history and unique composition, we discover a timeless classic that embodies the artistry of traditional cocktail crafting, making every sip a celebration of flavor and tradition.

Tasting Notes

The Ramos Gin Fizz is like a fluffy cloud of citrusy goodness with hints of floral notes dancing on your palate. It’s creamy, frothy, and oh-so-refreshing, making it an ideal choice for any occasion.

Equipment and Glassware

To craft this masterpiece, you’ll need a shaker, a strainer, and a tall Collins glass. Don’t forget plenty of ice to keep things cool and refreshing!

Ingredients

  • 2 ounces gin
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce freshly squeezed lime juice
  • 1 ounce simple syrup
  • 3 dashes orange flower water
  • 1 egg white
  • 2 ounces heavy cream
  • Soda water, to top

Instructions

  1. Add gin, lemon juice, lime juice, simple syrup, orange flower water, egg white, and heavy cream to a shaker.
  2. Shake vigorously without ice for about 10 seconds.
  3. Add ice to the shaker and shake again until well chilled.
  4. Strain the mixture into a Collins glass filled with ice.
  5. Top with soda water and give it a gentle stir.
  6. Garnish with a lemon twist if desired.

Pro Tips

  • For the perfect frothiness, shake the drink vigorously both before and after adding ice.
  • Use fresh citrus juices for the best flavor.
  • Don’t skip the orange flower water—it adds a unique aroma to the cocktail.
See also  Corpse Reviver No. 2

When to Serve

The Ramos Gin Fizz is a versatile drink that suits any occasion. Whether you’re hosting a brunch with friends or enjoying a quiet evening at home, this cocktail is sure to impress.

Which Liquor Brands to Choose

For the gin, I recommend a classic London dry gin like Tanqueray or Beefeater. However, feel free to experiment with your favorite gin brands to find the perfect match for your taste buds.

Similar Cocktails

  1. Tom Collins: A tall, bubbly classic with a lemony zing, perfect for those who enjoy citrusy refreshment.
  2. Gin Sour: Tangy and refreshing, this cocktail offers a similar tartness to the Ramos Gin Fizz without the creamy texture.
  3. White Lady: Smooth and elegant, with a frothy finish, appealing to those who appreciate the sophistication of gin-based drinks.
  4. Clover Club: Delightfully pink and fruity, with a hint of tartness, a great option for those who enjoy a touch of sweetness with their gin.
  5. French 75: Effervescent and sophisticated, with a citrus twist, ideal for lovers of champagne cocktails with a gin base.

History

The Ramos Gin Fizz was invented in the late 19th century by Henry C. Ramos in New Orleans. Originally crafted as a breakfast cocktail, it gained popularity for its creamy texture and refreshing flavor.

FAQs

Q: Can I use pasteurized egg whites instead of fresh ones?
A: Yes, you can substitute pasteurized egg whites if you’re concerned about using raw eggs.

Q: Can I make a non-alcoholic version of the Ramos Gin Fizz?
A: Certainly! You can omit the gin and increase the amount of soda water for a refreshing mocktail version.

Frothy Ramos Gin Fizz

Ramos Gin Fizz

Yield: 1
Prep Time: 4 minutes
Total Time: 4 minutes

Ingredients

  • 2 ounces gin
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce freshly squeezed lime juice
  • 1 ounce simple syrup
  • 3 dashes orange flower water
  • 1 egg white
  • 2 ounces heavy cream
  • Soda water, to top

Instructions

  1. Add gin, lemon juice, lime juice, simple syrup, orange flower water, egg white, and heavy cream to a shaker.
  2. Shake vigorously without ice for about 10 seconds.
  3. Add ice to the shaker and shake again until well chilled.
  4. Strain the mixture into a Collins glass filled with ice.
  5. Top with soda water and give it a gentle stir.
  6. Garnish with a lemon twist if desired.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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