Ramos Fizz cocktail recipe
Gin cocktail, shaken and served long over ice. An IBA official cocktail (The Unforgettables).
Ingredients
- 1½ oz (45 ml) Gin
- ½ oz (15 ml) Fresh Lime Juice
- ½ oz (15 ml) Fresh Lemon Juice
- 1 oz (30 ml) Sugar Syrup
- 2 oz (60 ml) Cream
- 1 oz (30 ml) Egg White
- 3 dashes Orange Flower Water
- 2 drops Vanilla Extract
- top up Soda Water
Method
- Shake everything except the soda water with ice for about two minutes and double strain.
- Pour the drink back into the shaker and shake hard without ice for about one minute.
- Strain into a highball glass and top with soda water.
Glass: Collins glass · Garnish: None.
Variations and notes: The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.
This recipe uses raw egg. The CDC and USDA warn that raw eggs can carry Salmonella, so pasteurized egg whites are a safer choice, especially for children, older adults, pregnant people and anyone with a weak immune system.
Strength, calories and size
Estimates for one serving: a light drink for a cocktail. They depend on your brands, how you measure, and how long you shake or stir. How we work this out.
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More the unforgettables · Scale for a party · What can I make with what I have?
Source: IBA official recipe for the Ramos Fizz. Instructions on this page are written in our own words. Amounts are the IBA's, shown in ounces at 30 ml per ounce.
Recipes: IBA Official Cocktails, rewritten in our own words. Strength and calories are estimates (how we work them out). Drink responsibly.