Ramos Gin Fizz Cocktail Recipe
A cloud-soft gin fizz of cream and citrus, perfumed with orange flower water and shaken until it stands in a towering foam.
- Category: The Unforgettables
- Glass: Highball glass
- ABV: 10%
- Difficulty: Hard
- Prep time: ~7 min
Ingredients
- Gin45 ml (1.5 oz)
- Fresh lemon juice15 ml (0.5 oz)
- Fresh lime juice15 ml (0.5 oz)
- Simple syrup30 ml (1 oz)
- Single cream60 ml (2 oz)
- Egg white1 piece
- Orange flower water3 dash
- Vanilla extract2 drop
- Soda water30 ml (1 oz)
How to Make It
- Add every ingredient except the soda water to a shaker and dry shake hard without ice.
- Add ice and shake again for at least a minute, until the mix is thick and cold.
- Strain into a chilled highball glass without ice and let it settle briefly.
- Pour the soda water slowly down the centre so the foam rises above the rim.
- Serve immediately, while the head still stands.
Garnish
Traditionally served without garnish.
What it tastes like
It smells of lemon and lime peel, the texture is creamy and it wears a foam cap.
The technique
Shaking. Anything with juice, syrup, egg white or cream gets shaken: the shaker chills the drink and adds roughly 20% water, and that water is what takes the edge off. Twelve to fifteen seconds, until the tin frosts over. Under-shaking leaves the drink harsh because it never got enough dilution.
Glass and ice
A tall, narrow highball. The narrowness does real work — less surface area means the carbonation lasts longer and the ice melts more slowly.
Ingredient notes and substitutes
- Gin
- London dry gin: juniper up front, citrus and coriander behind it. Brand really does show here — Beefeater is sharp, Hendrick's floral, Tanqueray juniper-heavy.
- Fresh lemon juice
- Freshly squeezed lemon; one lemon gives 30-40 ml. It can swap with lime, but lemon is softer and less aromatic, so use a touch more.
- Fresh lime juice
- Freshly squeezed lime. Bottled lime tastes cooked and flat; one lime gives about 30 ml. If you have none, half lemon and half grapefruit juice comes closest.
- Simple syrup
- One part sugar to one part water, stirred until it dissolves — no need to boil it. Keeps a month in the fridge. No syrup? Use the same amount of honey, loosened with a little water.
- Egg white
- Egg white adds texture, not flavour. Shake it first without ice (a dry shake), then again with ice. The vegan swap is chickpea water, in the same quantity.
- Soda water
- Plain carbonated water. It goes in LAST and nothing is stirred after it. An open bottle goes flat fast, so small bottles make more sense than big ones.
The Story
A New Orleans creation of the late 1800s, it became famous for the long, hard shake needed to build its signature foam.
Frequently asked questions
- How is a Ramos Gin Fizz mixed?
- It is shaken and served in a highball glass.
- How strong is a Ramos Gin Fizz?
- Roughly 10% ABV as served — lighter than a beer — a long-conversation drink that takes a second round.
- Can a Ramos Gin Fizz be made without alcohol?
- Simply leaving the spirit out does not work — the body and the bitterness go with it. The 86 alcohol-free recipes in the catalogue are built to hit that balance from the start.
- Is a Ramos Gin Fizz hard to make?
- Hard. Either something has to be prepared in advance or a step needs timing; halving the measures on the first attempt is sensible.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.