The Ramos Gin Fizz Needs to Be In Your Cocktail Repertoire

The Ramos Gin Fizz Needs to Be In Your Cocktail Repertoire

Pix and Story: Anastacia Uriegas

The Ramos Gin Fizz cocktail is absolutely delicious, it’s light, frothy, floral, tart...and also requires serious muscle to properly execute. Before we get to the drink’s labor-intensive production, let’s get into the ingredient that makes the flavor of the Ramos Gin Fizz so unique: orange flower water. Orange trees produce a white blossom and the flower from the bitter orange species is used to make orange flower water, a common additive to North African, Middle Eastern, and Mediterranean cuisines. The water is simultaneously delicate and very potent; for one Ramos Gin Fizz, a mere dash or two are needed to scent the drink, any more will result in something more “Glade Air Freshener” than “adult milkshake.'

This brings us back to the booze. The Ramos Gin Fizz was created in 1888 by Henry C. Ramos at his bar in New Orleans. The amount of shaking required to create the ideal bloom on the drink can range anywhere from 5 to 35 minutes, depending who you ask. Henry C. Ramos had a dozen “shaker boys” behind the bar working around the clock, creating a spectacle and helping to fuel the drink's popularity.


There are a dozen tweaks and preferences amongst bartenders when it comes to making this drink. Should you dry shake first? Add cream last? Strain into a glass from up high? Smaller ice cubes to create smaller bubbles? There’s only one way to find out what works best and that’s to play with the possibilities. Here’s how we did it: Add gin, egg white, lemon and lime juice, simple syrup, and orange flower water to your shaker. (We used bartender-approved Noirot from France for it’s mild and not violently potpourri flavor.) Shake the living crap out of your shaker, for two minutes (or as long as your biceps can handle). Add the cream, a small amount of ice (think 3 small cubes) and shake until well-chilled or the ice has melted. Pour soda water into your glass first, we used Topo Chico, and strain the cocktail over the soda water. Hopefully, your meringue separates from the liquid and your foam rises. If not, it still tastes great and gives you something to aspire to.



2 oz Gin
½ oz Lemon Juice
½ oz Lime Juice
½ oz Simple Syrup
¼ tsp Orange Flower Water
1 oz Cream
1 Egg White
2 oz Soda Water



Collins Glass
Hawthorne Strainer



1. Add all ingredients except for soda to a cocktail shaker.
2. Shake for two minutes without ice.
3. Add ice and shake until well-chilled or until ice is melted.
4. Pour soda water into glass.
5. Strain drink into Collins glass over soda.
6. Wipe the sweat from your brow and drink. You earned it.