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 Cocktail Recipe
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
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.