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Ramos Gin Fizz
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel
ian roberts
8th June at 18:13
I found this one in famous New Orleans drinks and how to mix em, it’s fab!
20th March at 00:54
Be great to get a video of Simon demoing this! As a relative newbie I think it would really help getting the seeing the technique with this!
20th March at 08:04
Despite my hatred of being in front of a camera, I will get around to making some videos and the Ramos will be near the top of the list.
6th March at 02:21
If you don't use old tom gin for this, could you balance it out with additional syrup? Or is there some other factor at play?
6th March at 08:01
Old Tom gin has some sweetness, but it also has more pronounced botanicals.
8th December 2023 at 06:53
I got 2/3rd of the way making a Ramos tonight after my final shaking (I dry shake last, after a 40~g ice-fully-melted shake), only to realize I was out of soda water. There's no going back - so browsing my fridge for anything carbonated, I picked a can of Fever Tree Ginger Beer. And know what? Not bad! Makes sense it would taste alright - kind of a cross between a Gin Gin Mule, minus the mint? Maybe I'll use ginger syrup or muddle a touch of ginger next time? Salvaged all my shaking at least!
15th October 2023 at 19:56
I have now twice added 10 ml of Triple sec and I think this drink gets even better. I have even tried the original at a world top-50 bar! I know it is a sacrilege to alter a classic drink like this. But the lemon/lime/orange water/vanilla-mix just loves triple sec in my opinion.
7th August 2023 at 16:10
It's simple and delicious. It's a lot of shaking but it's worth it. I did find judging how much soda water to add a bit awkward as I didn't know how much volume I'd get when pouring both into a glass.
21st February 2023 at 07:52
Ended up with an utter fail. The cream seemed to split, so the cocktail ended up with foam and then a layer redolent of a standard drink, rather than a fluffy cloud. The taste was too tart with no balance whatsoever. It ended up being limp, with no creaminess or smoothness. Anybody could provide some insight so that I can do it correctly next time? I shaked for 40 seconds, then reverse dry shook it for 1.5 minutes.
8th May 2023 at 09:47
@Daisy Gammon I'll try it the next time I have cream (and the courage!).
1st May 2023 at 17:18
Sorry I meant try first 7 ingredients then add cream ect…
25th February 2022 at 13:09
The best cocktail. Took a lot of practice to get this one spot on, but worth the effort. The only tip missing in the recipe is to poke a hole in the middle of the meringue, after it's rested in the fridge for a few minutes, and use that hole to shortly pour the remaining cocktail in to get it to raise.