Ramos Gin Fizz

Let's celebrate the best of New Orlean's cocktail history with this classic Ramos gin fizz! With its frothy, creamy topping and citrus, floral notes, this gin favorite makes one refreshing sipper with an impressive presentation.

Course Drinks

Cuisine American

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings drink

Calories 297kcal

Author Amanda McGrory-Dixon

Equipment

Cocktail shaker or mason jar with solid lid
Citrus juicer
Jigger or small measuring cup
Bar spoon

Ingredients

2 ounces London dry gin
1 ounce simple syrup
½ ounce heavy cream
2-3 drops orange blossom water
1 egg white
½ ounce freshly squeezed lemon juice
½ ounce freshly squeezed lime juice juiced
Ice
Splash of club soda
Lemon twist optional, for garnish

Instructions

In a cocktail shaker or mason jar with a solid lid, add the gin, simple syrup, heavy cream, orange blossom water, egg white, lemon juice and lime juice. Put on the top and shake vigorously for 30 seconds.
Remove the top and add a handful of ice. Put the top back on and shake vigorously until you no longer hear the ice clink against the cocktail shaker, about two minutes.
Pour into a chilled Collins glass. Add a splash of club soda and gently stir. Garnish with a lemon twist if desired. Enjoy!

Video

Notes

Make sure you use a food-grade orange blossom water. If you don't have any on hand, you can leave it out, but it adds a nice citrusy, floral quality.
While you can make a gin fizz with a cocktail shaker, you might actually prefer a mason jar with a solid lid. Because of the dry shake with no ice, it can be tricky to get the proper seal, which can make shaking messy. It's the cold ice that actually helps seal your cocktail shaker. But a mason jar with a solid lid alleviates the problem and shakes a cocktail just as well.
I recommend serving in a chilled glass. To chill a cocktail glass, place it in the freezer for at least 30 minute or fill the glass with ice and cold water before making the gin fizz. Toss the water and ice when you’re ready to serve.
Pick a lemon and lime that have some give when you press them. If they’re rock hard, they’re dried out.
Before juicing the lemon and lime, firmly roll them on the counter several times to help release the juice.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition