A Ramos gin fizz, also known as a Ramos fizz or a New Orleans fizz, is a member of the fizz family of cocktails. Fizz cocktails are normally gin-based and received the fizz name due to their combination of carbonated water and an acidic citrus juice, such as lemon, lime, or orange. While fizzes are sometimes prepared using other liquors, gin fizzes are the most popular. A Ramos gin fizz is distinguished from other fizzes by its added ingredients of orange flower water, cream, and egg white.
Traditionally, a gin fizz is a combination of gin, carbonated water, sugar, and lemon juice over two ice cubes. It is normally served in a highball glass, and some simpler variations are prepared by mixing gin and lemon-lime soda. Along with the Ramos gin fizz, some established varieties include the royal fizz, the silver fizz, the golden fizz, the green fizz, the diamond fizz, and the sloe gin fizz.
The Ramos gin fizz was created by Henry C. Ramos in 1888 at Meyer's Restaurant in New Orleans, Louisiana where he ran a bar. Originally known as the New Orleans fizz, it eventually came to be known as a Ramos fizz or Ramos gin fizz as a tribute to its inventor. The drink was also commonly served at the Roosevelt Hotel in New Orleans where it became increasingly popular throughout the first half of the 20th century. It was discovered there by Louisiana governor Huey Long who introduced the cocktail to the Roosevelt Hotel in New York City, which would lead to its increased popularity throughout the United States.
Unlike the traditional gin fizz, a Ramos gin fizz is served in a tall, thin glass, such as a larger old-fashioned glass or a Zombie glass. A Ramos gin fizz is created by combining 2 ounces (about 60 ml) of gin, 1/2 ounce (about 15 ml) each lemon and lime juice, 1 ounce (about 30 ml) cream, 1 ounce (about 30 ml) simple syrup or a comparable amount of sugar, three to four dashes of orange flower water, and, if desired, two drops of vanilla extract into a shaker. The combination is then shaken for at least one minute, and for longer if possible, before adding ice and shaking for another one to two minutes, or more. Ice should not be added until the egg white is thoroughly mixed into the liquid. The drink is then strained, carbonated water is added, and it is stirred.
