Ramos Gin Fizz

Few drinks are more New Orleans than the Ramos Gin Fizz. Born in the 1880s and first called the New Orleans Fizz by Henry Ramos, it’s sweet, sour, lightly floral, delightfully creamy, and still boozy enough to mean business.

Recipe: Ramos Gin Fizz

Ingredients:

• 2 oz London Dry gin (Bombay Sapphire or a similarly citrus-forward option)

• ¾ oz simple syrup

• 1 oz heavy cream

• 1 egg white (about 1 oz)

• ~6 drops orange blossom water

• 3–5 drops vanilla extract

• 2 dashes orange bitters

• ½ oz lemon juice

• ½ oz lime juice

• 2 oz club soda

Build:

1. In a shaker tin without ice, add all ingredients except the club soda. Add the lemon and lime juice last to help prevent the cream from curdling.

2. Dry shake vigorously for about 30 seconds, holding the tins tightly to avoid leaks. (Optional: Add a wire blender ball or the spring from a Hawthorne strainer to help with emulsification)

3. Add ice and shake hard for 2–3 minutes, until the mixture thickens and the shaker is fully frosted.

4. Strain into a Collins glass and let rest for about 3 minutes to allow the foam to set.

5. Add the club soda to the ice left in the shaker tin and gently swirl to combine.

6. Using a straw or chopstick, poke a small hole in the center of the foam and slowly pour the soda mixture through the opening, allowing the foam to rise.

7. Enjoy!