Gin Ramos Fizz

47 Comments

I remember the first time I tasted a gin Ramos fizz at a friend’s house. I wasn’t a drinker back when I had it, but I never forgot its uniqueness. There was a subtle orange flavor, and the best way to describe the drink, was that it was fluffy!

Years later, on a Christmas morning after marriage and children, I made the drink for my husband and myself, but I quickly learned that drinking on Christmas morning and having two kids just didn’t go together.

Fast forward to 2018 and gin Ramos fizz popped into my brain! I found this recipe online at Epicurious.com. According to Epicurious, “This version of the classic New Orleans cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.”

Being that Christmas had passed, I thought I’d serve these cocktails for Easter.

Gin Ramos Fizz
serves 1

1/4 cup (2 ounces) gin
1 dash (3 to 4 drops) orange blossom water
1 large egg white.
1 tablespoon (1/2 ounce) half-and-half.
1 tablespoon (1/2 ounce) fresh lemon juice.
1 tablespoon (1/2 ounce) fresh lime juice.
1 tablespoon (1/2 ounce) simple syrup.
1 cup ice cubes
2 tablespoons (1 ounce) seltzer

In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.

Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.

I do think that the cocktail could also be made in a blender, but for the sake of making these for the first time in 30-something years, I followed the directions!

And, I doubled the recipe, but it’s easily quadrupled.

The drink is truly spectacular. You taste the gin, the orange flower water, and the citrus. Plus, it’s creamy and foamy. What’s not to love?!!

After using the recipe I found online, I found this one I’d copied from somewhere. Next time I’ll make this version!

Note: Seriously dropper the orange flower water into the cocktail mixture. It smells lovely, but can become bitter if too much is used. Add a few more drops if you don’t taste it.

 

 

 

47 thoughts on “Gin Ramos Fizz

  1. Many thoughts on gin fizz. It’s certainly a classic. In fact once you get the general hang of how to make one there are multiple variations! Here are just a few off the top of my head:
    Golden Fizz – addition of egg yolk
    Royal Fizz – addition of whole egg
    Diamond Fizz – sparkling wine instead of seltzer
    Green Fizz – addition of a dash of creme de menthe
    Sloe Gin Fizz– contains sloe gin (which is not gin, but a plum spirit)
    Whiskey Fizz – American blended whiskey replaces the gin
    Chicago Fizz – rum, port wine, lemon juice, sugar, and egg white
    Japanese Gin Fizz –a Gin Fizz with a shot of lychee liqueur

    • Wow! I had no idea! And I know I’ve never seen it on any restaurant/bar menu, because I would have tried it. The sloe gin one sounds yummy. Not sure I’d want an egg… I’d rather it be poached! Thanks!

  2. Mark’s father had a wonderful story about ordering a Ramos Gin Fizz at a restaurant, only to be told they had no orange blossom water. Being somewhat theatrical, he threw up ship arms and exclaimed, “You have no orange blossom water? I’m SHOCKED!”

    We tried to make them once and they weren’t good – nothing like what we had in NOLA! I am definitely trying your recipe!

  3. This is the PERFECT Easter morning drink! Eschew the Mimosas and go for gin! I feel as though gin is far too unappreciated in the USA. The depth of flavor and character in a really good gin is exquisite – and with orange blossom, I’m ready to celebrate!

    • Gin is wonderful. I made this drinks last night with Rangpur gin – just for some extra limiless. There are so many different kinds now, some I like, some are too botanical for me. I do love G’Vine gin, made in France.

  4. Oh my goodness, I have not had one of those in so long I forgot about them. I love these! Thanks for sharing, these bring back fond memories!

  5. Interesting, never had a Ramos Gin Fizz. Don’t know about the half and half, but I use egg whites in my gin fizzes so why not. I’ll give it a try.

    • The 1/2 and 1/2 makes the drinks extra creamy, obviously, and the seltzer is equally as important. The other night I made them for friends and used chilled Fresca instead of seltzer, because I didn’t have any. Just make one and see what you think!

    • It really doesn’t replace a gin and tonic, also my favorite cocktail. It’s more for a 1 or 2 drink brunch cocktail, or for a special occasion! To me…

  6. Hi Mimi, So interesting. I feel you’ve given me no choice but to try it! Definitely sounds like an ‘ occasion beverage.’ Happy Easter to you and yours.

  7. What an interesting drink! I don’t think I’ve ever had a Gin Ramos Fizz, but I’ve definitely heard of them…maybe from restaurant drink menus? And I know I’ve never made anything with orange flower water, but there’s a first time for everything, right? Thanks for the recipe!

    • They’re quite unique. I’ve actually never seen them on a menu, the memory just popped into my head recently. The last time i made them was in a blender – that worked well and was much easier than making one at a time.

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