Gin Ramos Fizz

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
printable recipe below

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.

 

 

 

By Published On: March 30th, 201847 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

47 Comments

  1. 2pots2cook March 30, 2018 at 11:47 AM - Reply

    This sounds great ! Must mix :-) Thank you and happy holidays!

    • chef mimi March 30, 2018 at 12:39 PM - Reply

      Thank you!!!

  2. heather (delicious not gorgeous) March 30, 2018 at 2:10 PM - Reply

    whoa this sounds so interesting! i’m not really a drinker, but when i am, it has to be a mixed drink, and this sounds perfect.

    • chef mimi March 30, 2018 at 5:22 PM - Reply

      It’s kind of pretty and girly, but my husband loved it! And it’s not strong.

  3. Greg Henry (@sippitysup) March 30, 2018 at 2:56 PM - Reply

    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

    • chef mimi March 30, 2018 at 5:22 PM - Reply

      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!

  4. Gerlinde March 30, 2018 at 4:33 PM - Reply

    This is not something they serve here in Germany but it looks good.Prost !

    • chef mimi March 30, 2018 at 5:20 PM - Reply

      Have a wonderful Easter weekend Gerlinde!

  5. Jodi March 30, 2018 at 4:40 PM - Reply

    sounds wonderful – If I am not having wine – I will always choose a Gin cocktail!!!

    • chef mimi March 30, 2018 at 5:19 PM - Reply

      Ah yes, me, too!

  6. David March 30, 2018 at 4:44 PM - Reply

    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!

    • chef mimi March 30, 2018 at 5:19 PM - Reply

      Okay, I hope it measures up! That’s a funny story! I know from experience you can’t use too much orange blossom water…

      • David March 31, 2018 at 8:09 AM

        It’s one of those times when subtlety matters!

  7. canelakitchen March 30, 2018 at 6:44 PM - Reply

    This looks absolutely delicious Mimi!

    • chef mimi March 31, 2018 at 7:40 AM - Reply

      Thank you!

  8. Craving4More March 30, 2018 at 6:53 PM - Reply

    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!

    • chef mimi March 31, 2018 at 7:40 AM - Reply

      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.

  9. Zeba@Food For The Soul March 31, 2018 at 6:15 AM - Reply

    This looks just wonderful!

    • chef mimi March 31, 2018 at 7:37 AM - Reply

      I made them last night for company – even the boys liked them!

  10. Kelly, RD March 31, 2018 at 7:34 AM - Reply

    Looks great! Beautiful photos!

    • chef mimi March 31, 2018 at 7:37 AM - Reply

      Thank you Kelly!

  11. chezlerevefrancais March 31, 2018 at 9:33 AM - Reply

    Oh Mimi, myself and husband have just rediscovered gin so we will be trying this! Happy Easter to you! X

    • chef mimi March 31, 2018 at 9:34 AM - Reply

      Fantastic! You will love it.

  12. Cecilia Mary Gunther March 31, 2018 at 9:44 AM - Reply

    I really must invest in some orange blossom water – i keep meaning to then I keep forgetting until I see a gorgeous drink like this in my future!. Thank you! c

    • chef mimi March 31, 2018 at 9:45 AM - Reply

      It’s really an interesting ingredient to use. Just don’t use too much!

      • Cecilia Mary Gunther March 31, 2018 at 9:52 AM

        I will remember – do you have a particular label that you prefer?

      • chef mimi March 31, 2018 at 10:00 AM

        No I don’t – I’ve probably purchased it 3 times in my life – a little goes a long way! Just make sure it’s real.

      • Cecilia Mary Gunther March 31, 2018 at 1:18 PM

        Will do- thank you.

  13. Angela@grapegravy​ March 31, 2018 at 4:09 PM - Reply

    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!

    • chef mimi March 31, 2018 at 6:36 PM - Reply

      You’re welcome! I’m glad someone else knows about this drink!

  14. Laura March 31, 2018 at 9:45 PM - Reply

    Wow Chef Mimi – now that’s a drink made with lots of love – I bet your popular with those you serve this to!

    • chef mimi March 31, 2018 at 10:06 PM - Reply

      I’m terribly popular, no matter what! (Kidding)

  15. Ron April 1, 2018 at 9:52 AM - Reply

    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.

    • chef mimi April 1, 2018 at 6:03 PM - Reply

      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!

  16. Fran @ G'day Souffle' April 2, 2018 at 2:34 AM - Reply

    Gin and Tonic is my favorite cocktail but I could see diverting to this recipe. This drink looks like it has milk in it (which I love), but I’d have to be careful not to quaff it down!

    • chef mimi April 2, 2018 at 7:22 AM - Reply

      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…

  17. Elena Bourke April 2, 2018 at 9:09 AM - Reply

    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.

    • chef mimi April 2, 2018 at 9:09 AM - Reply

      Hahahaha! Well you really must – it’s so unique!

  18. Sarah Walton April 2, 2018 at 8:14 PM - Reply

    love this recipe – never heard of it, but I’m a big fan of sours, so will have to give it a go. Thanks!

    • chef mimi April 2, 2018 at 8:15 PM - Reply

      It’s almost like an orange Julius creamy sour! You’ll love it!

  19. Emma April 3, 2018 at 11:54 AM - Reply

    I love a gin cocktail and this one sounds wonderful! What a great way to start a holiday weekend :D

    • chef mimi April 3, 2018 at 11:55 AM - Reply

      Definitely! thanks!

  20. Jeff the Chef April 4, 2018 at 7:51 AM - Reply

    I’ve heard of this drink, but I’ve never had one. Thanks for the recipe! I’ll have to look for an opportunity to try it!

    • chef mimi April 4, 2018 at 8:20 AM - Reply

      What??? Any day, 5 o’clock.

  21. David @ Spiced April 5, 2018 at 7:11 AM - Reply

    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!

    • chef mimi April 5, 2018 at 7:19 AM - Reply

      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.

  22. ginphoria July 24, 2018 at 4:25 AM - Reply

    Great Job! Love a Ramos :)

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