CLASSIC · GIN

Ramos Fizz

Name: Ramos Fizz
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Fresh Lemon Juice; 15 ml Fresh Lime Juice; 30 ml Simple Syrup; 45 ml Heavy Cream; 30 ml Egg White; Orange Blossom Water; Vanilla Extract; Soda Water; Ice

The extended dry shake before adding ice is essential - it builds the emulsification of cream and egg white that gives the Ramos Fizz its signature meringue-like foam.

Ingredients

Gin45 ml

Fresh Lemon Juice15 ml

Fresh Lime Juice15 ml

Simple Syrup30 ml

Heavy Cream45 ml

Egg White30 ml

Orange Blossom Water

Vanilla Extract

Soda Water

Ice

Glassware

highball glass

Chilled.

Method

1
Combine gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, orange blossom water, and vanilla extract in a cocktail shaker without ice.
2
Dry shake vigorously for 60 seconds to emulsify the cream and egg white.
3
Add ice and shake hard for a further 2 minutes until the shaker is very cold and the mixture is thick and frothy.
4
Double strain into a chilled highball glass.
5
Slowly top with chilled soda water, pouring gently down the side of the glass to lift the foam above the rim.

From the Bartender

The extended dry shake before adding ice is essential - it builds the emulsification of cream and egg white that gives the Ramos Fizz its signature meringue-like foam. Henry Ramos reportedly had up to 35 shaker boys working in relay on busy nights just to keep up with orders.

Rating

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