Garnish:
Quarter orange wheel on rim (& optional mint sprig)
How to make:
SHAKE first 8 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
As when pouring a Guinness, to achieve a perfect head on a Ramos Gin Fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
Some Ramos Gin Fizz recipes, and indeed Henry Charles Ramos' original recipe, call for old tom gin (also our preference), in which case you may need to reduce the amount of sugar syrup depending on your old tom, personal tastes and citrus fruit.
| 2 fl oz | Old Tom gin |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 3⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄24 fl oz | Orange flower water |
| 3 drop | Vanilla extract (optional) |
| 3⁄4 fl oz | Pasteurised egg white |
| 3⁄4 fl oz | Single cream / half-and-half |
| Top up with | Thomas Henry Soda Water |
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AKA:
Ramos Fizz, New Orleans Fizz or One And Only One
Our Comment:
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel.
Variant:
About:
Our Ramos Gin Fizz page gives a detailed history.
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