Most members of the Fizz family blend alcohol with either lemons or limes and top up the drink with a clear carbonated mixer. The classic Gin Fizz is very much like a Tom Collins that’s made with a better Gin and served in a smaller glass. The Ramos Gin Fizz, however, is something else altogether.
This cocktail was invented in New Orleans at the turn of the 19th century and is now an International Bartenders Association “unforgettable”. It was so popular before prohibition that its birthplace, the Imperial Cabinet Saloon, was reputed to need over 20 bartenders just to make the cocktail.
The sugar in the drink emulsifies the egg white and it needs to be shaken for several minutes to achieve the appropriate consistency and texture. The drink should have a thick frothy head and a foamy mouth feel.
Orange flower water is an extract made by distilling orange blossoms and is used extensively in Middle Eastern cooking. If you don’t have any, you can substitute with 7.5ml of triple sec or another orange flavoured liqueur.
Here’s the recipe for making a Ramos Gin Fizz cocktail:
- 45ml Gin
- 15ml Lemon Juice
- 15ml Lime Juice
- 20 ml Sugar syrup
- Splash of orange flower water
- 1 egg white
- 30ml heavy cream
- Splash of soda water
- Slice of lemon or lime to garnish
- Dry shake all ingredients except the soda for several minutes (the original called for a 12-minute shake, but that’s probably excessive!)
- Add ice to the shaker and shake again for another couple of minutes
- Strain into a Collins glass
- Top with soda
- Garnish with a slice of citrus
- Cocktail shaker
- Collins glass