the Ramos Gin Fizz

Fancy & frothy.

 
Ramos Fin Fizz copy.png
 

Originated at the Imperial Cabinet Saloon (formerly at Gravier & Carondelet Streets, New Orleans, Louisiana), this 1880’s classic was first made by Henry Ramos and quickly became one of the Big Easy’s signature drinks.

  • 2 oz Rhodium Gin

  • 1 oz simple syrup *

  • 1 oz heavy cream

  • half oz lemon juice

  • half oz lime juice

  • 1 egg white or 2 tbsp aquafaba**

  • 2-3 dashes orange flower water

  • Soda

Combine everything BUT soda and shake without ice. Add ice, shake. Keep shaking. Shake some more.

Here’s the fun part. Put a strainer over the shaker and pour contents AND soda into the glass simultaneously. Let the drink settle for moment, then finish pouring the shaker contents into the glass. Garnish with orange peel.

*Easy simple syrup: Heat equal parts water and sugar to a boil, turn off heat, stir. When sugar is dissolved, cool and bottle. Keep in refrigerator.

**Aquafaba is the liquid from a can of chickpeas. It’s a wonderful vegan egg replacer.