Forum
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. Some Ramos...
John S
1st February 2021 at 20:41
1. This recipe is too watery. WAY too watery; if you want a lighter (or budget) version, sure, but I suggest 2oz *heavy* cream. Reserving some of the fizz means you'll have to pour it over the head, which will break up the head. Instead, empty the shaker thru a strainer, add a splash of soda, then get the rest of the hard foam out. Wait a minute, then run more soda down the edge of the glass to lift the head above the rim. This is the classic New Orleans technique.
21st February 2023 at 03:28
The original recipe per the New Orleans website:
Ramos Gin Fizz Recipe
3 dashes lemon juice
2 dashes lime juice
3 dashes orange flower water
1 1/4 oz. dry gin
1/4 of the white of one egg
1 tablespoon powdered sugar
3 oz. milk
Add the contents to a cocktail shaker with plenty of ice. Shake very well until good and frothy, strain into a cocktail tumbler.
Shake all ingredients in a cocktail shaker with ice and strain into a hurricane glass filled with ice. Garnish with a cherry and an orange slice.
Ramos Gin Fizz Recipe
3 dashes lemon juice
2 dashes lime juice
3 dashes orange flower water
1 1/4 oz. dry gin
1/4 of the white of one egg
1 tablespoon powdered sugar
3 oz. milk
Add the contents to a cocktail shaker with plenty of ice. Shake very well until good and frothy, strain into a cocktail tumbler.
Shake all ingredients in a cocktail shaker with ice and strain into a hurricane glass filled with ice. Garnish with a cherry and an orange slice.
25th February 2022 at 12:56
I disagree. I tried many methods, and the way described here is spot on - though I also often use heavy cream too - though I find it makes little difference. For the final pour through the meringue, you poke a hole through the middle with a straw, and slowly pour the remaining cocktail (without soda) through the hole. If you've done it right, you should be able to have a metal straw support itself in the meringue.
12th June 2021 at 05:12
This comment is correct. Heavy cream (although I only used the amount from this spec) and pouring the soda after allowing the foam the set are both necessities.