Ramos Gin Fizz
A legendary long drink born in New Orleans in 1888: gin, double citrus, cream and egg white shaken for minutes into a silky fizz crowned with a pillowy white foam head, its faint orange-blossom aroma making it elegant enough to pass for dessert.
Frequently Asked Questions
How do you make a Ramos Gin Fizz?
A Ramos Gin Fizz is made by shaken method in 6 step(s). 1) Pour the gin, lemon juice, lime juice, syrup, egg white, heavy cream and orange flower water into a shaker with no ice. 2) Dry-shake hard for 15-20 seconds so the egg white whips up and the body turns silky. 3) Add ice and wet-shake for 10-15 seconds until the tin frosts and the foam is stiff. 4) Strain into a chilled highball glass and let it rest a moment so the foam rises and sets. 5) Slowly top up with soda water down a bar spoon; the foam lifts into a pillowy white crown. 6) Do not stir; a light dusting of grated nutmeg on the foam is an optional finish. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Ramos Gin Fizz?
A Ramos Gin Fizz needs 8 ingredient(s): Gin 60ml, Lemon Juice 15ml, Lime Juice 15ml, Simple Syrup 30ml, Egg White 1, Heavy Cream 30ml, Orange Flower Water 2-3 dashes, Soda Water top up.
What does a Ramos Gin Fizz taste like? How strong is it?
Flavor profile: Classic Balance, Citrus Fresh, Sweet, Rich & Smooth. Strength: <18% ABV.
What glass is a Ramos Gin Fizz served in?
A Ramos Gin Fizz is typically served in a highball glass, prepared by the shaken method.
Ingredients
- Gin60ml
- Lemon Juice15ml
- Lime Juice15ml
- Simple Syrup30ml
- Egg White1
- Heavy Cream30ml
- Orange Flower Water2-3 dashes
- Soda Watertop up
Steps
- Pour the gin, lemon juice, lime juice, syrup, egg white, heavy cream and orange flower water into a shaker with no ice.
- Dry-shake hard for 15-20 seconds so the egg white whips up and the body turns silky.
- Add ice and wet-shake for 10-15 seconds until the tin frosts and the foam is stiff.
- Strain into a chilled highball glass and let it rest a moment so the foam rises and sets.
- Slowly top up with soda water down a bar spoon; the foam lifts into a pillowy white crown.
- Do not stir; a light dusting of grated nutmeg on the foam is an optional finish.
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