Ramos Gin Fizz
The legendary New Orleans brunch cocktail — gin shaken with cream, egg white, citrus, and orange flower water into a towering, cloud-like masterpiece. — Crafted by Blinner with Love
Ingredients
- 2 oz London dry gin
- 0.5 oz Fresh lemon juice
- 0.5 oz Fresh lime juice
- 0.8 oz Simple syrup
- 1 oz Heavy cream
- 1 Egg white
- 3 drops Orange flower water
- 1 oz Club soda
- none (garnish) garnish
Pairs With
Serve at brunch with eggs Benedict, crabmeat-topped toast, or vanilla-soaked French toast; the luxurious cream and orange flower water demand rich, decadent morning fare.
Instructions
Add gin, lemon juice, lime juice, simple syrup, cream, egg white, and orange flower water to a shaker without ice
Dry shake vigorously for a full 30 seconds to build the emulsion
Add ice and shake hard for another 30 seconds
Strain into a chilled Collins glass without ice
Allow the drink to rest for 30 seconds, then slowly pour club soda to lift the foam above the rim
Tips
Henry C. Ramos invented this in 1888 at his Imperial Cabinet Saloon in New Orleans The extended shaking time is non-negotiable — it creates the signature meringue-like texture Orange flower water is potent; 3 drops is enough — more will overwhelm the drink