The Ramos Gin Fizz Cocktail Recipe

The Ramos Gin Fizz cocktail was invested in 1888 by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans and is one of the city’s most identifiable cocktails.

The Ramos Gin Fizz is one of New Orleans’ most iconic cocktails, invented in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon. Originally called the New Orleans Fizz, the drink gained lasting fame under its current name due to its uniquely frothy texture and complex preparation. Combining gin, citrus juice, sugar, cream, egg white, orange flower water, and soda, the cocktail delivers a silky, cloud-like consistency that has become legendary in cocktail culture.

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What sets the Ramos Gin Fizz apart is its labour-intensive preparation. Traditionally, bartenders shook the drink for 12–15 minutes, a task so demanding that Ramos reportedly employed teams of “shaker boys” to meet the high demand during busy seasons and festivals. This ritualistic shaking became a signature spectacle, embodying the leisurely pace, artistry, and flair that define New Orleans hospitality. The cocktail’s cultural significance extended beyond the city, with Louisiana Governor Huey Long even ensuring the proper preparation was available during trips to New York.

Today, the Ramos Gin Fizz is celebrated globally for its delicate balance of citrus, cream, and floral notes. While modern bartenders may use advanced techniques to shorten the shaking time, many still honour the traditional method as part of its heritage. The drink remains closely associated with festive occasions, brunch, and Southern cocktail culture, standing as both a testament to New Orleans’ inventive spirit and a timeless example of mixology craftsmanship. More than just a cocktail, the Ramos Gin Fizz is a living piece of the city’s history, blending artistry, patience, and showmanship in every frothy glass.

The Ramos Gin Fizz Cocktail Recipe

Ingredients

• 2 oz of gin

• ¾ oz of simple syrup

• ½ oz of heavy cream

• ½ oz of lemon juice, freshly squeezed

• ½ oz of lime juice, freshly squeezed

• 3 dashes orange flower water

• 1 fresh egg white

• Top off with Club soda

Assembly

Add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water and egg white into a cocktail shaker and dry-shake (without ice) vigorously for about 10 seconds. Add ice and shake for at least 15 seconds, until chilled. Strain into a Collins glass. Pour club soda back and forth between the empty halves of the shaker tins to pick up any residual cream and egg white, then use that to top the drink. Note: There is precautionary advice regarding the consumption of raw eggs that may be contaminated with salmonella.