The Ramos Gin Fizz: A Complete History & Classic Recipe
- pbrittain97
- Nov 3
- 4 min read
Few cocktails command such reverence — or such labor — as the Ramos Gin Fizz. Light as air, velvety as meringue, and bursting with citrus and cream, this New Orleans icon is both a feat of chemistry and a testament to patience.
Equal parts myth and masterpiece, the Ramos Gin Fizz is one of the world’s most technically demanding drinks. But when made correctly, it’s nothing short of transcendent — a liquid cloud that bridges the line between drink and dessert.
I. Origins
The Ramos Gin Fizz was born in 1888 in New Orleans, the American capital of cocktail invention.
Its creator, Henry C. Ramos, ran the Imperial Cabinet Saloon (and later, the Stag Saloon) — establishments famed for hospitality and craft. Seeking to create a drink unlike anything else, Ramos combined the structure of a gin fizz with cream, orange flower water, and egg white, shaking it into ethereal froth.
The result was a revelation: a drink that tasted like lemon chiffon and felt like silk.
During Mardi Gras, the demand was so intense that Ramos reportedly hired a team of 20 “shaker boys” to keep up — each passing the shaker down the line for up to 12 minutes of continuous shaking to achieve the perfect texture.
When Prohibition shuttered his bar in 1919, the Ramos Gin Fizz had already achieved legend status — and it remains the definitive New Orleans cocktail of patience and poise.
II. Historical Evolution
The 19th Century – The Birth of the Fizz
Before Ramos, the Gin Fizz was already popular — a mixture of gin, lemon, sugar, and soda. But Ramos’s version elevated it to an art form, incorporating cream, egg white, and orange flower water to create an entirely new sensory experience.
The 20th Century – Fame and Fatigue
After Prohibition, the Ramos Gin Fizz returned but carried its reputation for being difficult and time-consuming. Bartenders loved its flavor but dreaded its labor.
Still, it remained a fixture in New Orleans — especially at the Roosevelt Hotel’s Sazerac Bar, which became the official guardian of the recipe. Governor Huey P. Long was so enamored that he flew bartenders from the Roosevelt to New York to teach others how to make it “the Louisiana way.”
The 21st Century – The Cult of Craft
Today, the Ramos Gin Fizz has been reborn as a rite of passage in the craft cocktail world — a test of skill, endurance, and devotion to texture. While modern bartenders use less elbow grease (thanks to dry shaking or blenders), the reverence remains.
No other drink so elegantly captures the spirit of New Orleans mixology — theatrical, sensual, and a little bit impossible.
III. Ingredients & Technique
The Ramos Gin Fizz is a marvel of emulsion and aeration. Its creamy, cloud-like texture is achieved by shaking air, protein, and fat into a perfect suspension — a delicate dance between strength and subtlety.
Core Components
Gin: London Dry for crispness; Old Tom for softness.
Lemon & Lime Juice: Dual citrus adds brightness and balance.
Sugar: Provides sweetness and structure.
Cream: Gives body and richness.
Egg White: Creates the signature froth.
Orange Flower Water: A few drops add floral perfume.
Soda Water: Carbonation for lift and texture.
The Classic Ratio
2 oz (60 ml) gin
0.5 oz (15 ml) fresh lemon juice
0.5 oz (15 ml) fresh lime juice
1 oz (30 ml) simple syrup
1 oz (30 ml) heavy cream
1 egg white
2 drops orange flower water
Soda water to top
IV. Cultural Significance
The Ramos Gin Fizz is more than a cocktail — it’s a ritual of craftsmanship and a symbol of New Orleans hospitality.
It embodies the city’s paradoxical character: indulgent yet precise, playful yet disciplined, rich yet refreshing. It’s both a drink and a performance — the sound of the shaker, the slow pour, the rising head of foam like a soufflé in motion.
To New Orleans, the Ramos Gin Fizz is as sacred as jazz — an expression of joy shaped by tradition and flair.
Globally, it’s also become a touchstone for bartenders, a drink that tests their technique and patience. Every great bartender has a Ramos story — and usually, a sore arm to go with it.
V. How to Make the Classic Version Today
Recipe — The Classic Ramos Gin Fizz
Ingredients
2 oz (60 ml) gin
0.5 oz (15 ml) fresh lemon juice
0.5 oz (15 ml) fresh lime juice
1 oz (30 ml) simple syrup (1:1)
1 oz (30 ml) heavy cream
1 egg white
2 drops orange flower water
Soda water to top
Method
Add all ingredients except soda water to a shaker (no ice).
Dry shake vigorously for 20–30 seconds to emulsify.
Add ice and shake again — hard and long (at least 1 full minute).
Strain into a chilled Collins glass (no ice).
Slowly top with soda water; the foam should rise above the rim like a soufflé.
Specs
Glass: Collins
Ice: Shaken, served without
Garnish: None — the foam is the show
Style: Creamy gin fizz
Technique Notes
Use fresh egg whites and cold ingredients for best texture.
Shake longer than you think necessary — the drink’s magic is in its texture.
Add soda gently to lift, not break, the foam.
Variations & Lineage
New Orleans Fizz: Original name; identical formula.
Violet Fizz: Add crème de violette for color and floral depth.
Coconut Ramos: Substitute coconut cream for dairy — tropical and vegan-friendly.
Sloe Fizz: Swap gin for sloe gin and omit cream for a fruity twist.
Service & Pairing Tip
Best as a brunch or early evening cocktail.
Pairs beautifully with pastries, seafood, or light salads.
VI. Modern Variations & Legacy
The Ramos Gin Fizz remains one of the most technically demanding drinks in the bartender’s repertoire — and one of the most rewarding.
Its survival across centuries speaks to the enduring magic of texture, aroma, and patience. While modern bartenders may use mechanical aids (frothers, spindle mixers), the essence remains unchanged: the transformation of simple ingredients into liquid luxury.
It also represents the soul of the cocktail revival — respect for history, devotion to craft, and a willingness to shake until your arm falls off.
The Ramos Gin Fizz endures because it isn’t just made; it’s performed — a drink as much about grace as it is about flavor.
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