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...
Chris Dimal
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.
22nd February 2022 at 05:09
There’s so much I could say regarding tips for best foam but I’ll just summarise:
15-30ml of soda in the mix is ‘all’? & cream/fat is death to egg white. Add cream after mixing (milkshake machine is also advised then shake with a large format ice block after that) Lastly, to elevate foam above the glass, add soda or more mix with a narrow neck squirty type sauce bottle after patiently waiting 3min approx for foam to settle (preferably in the fridge).
15-30ml of soda in the mix is ‘all’? & cream/fat is death to egg white. Add cream after mixing (milkshake machine is also advised then shake with a large format ice block after that) Lastly, to elevate foam above the glass, add soda or more mix with a narrow neck squirty type sauce bottle after patiently waiting 3min approx for foam to settle (preferably in the fridge).
3rd March 2021 at 01:38
After much experimentation, I believe Ramos had it right from the beginning.
His ingredients/proportions work perfectly provided you serve in a 9oz highball glass which leaves plenty reserve with which to "raise the head" after a rest without diluting with soda.
Keys:
- Air tight shaker (critical - I use a Contigo).
- "Jigger" meant 2oz in Ramos' day.
- And "powdered sugar" meant "fine sugar" (no cornstarch).
His ingredients/proportions work perfectly provided you serve in a 9oz highball glass which leaves plenty reserve with which to "raise the head" after a rest without diluting with soda.
Keys:
- Air tight shaker (critical - I use a Contigo).
- "Jigger" meant 2oz in Ramos' day.
- And "powdered sugar" meant "fine sugar" (no cornstarch).
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.
31st January 2021 at 23:57
Although little more complicated than most - dry shake, shake, simultaneous pouring, etc. - this is definitely worth the effort. I skipped the (optional) vanilla extract and did not regret the omission.
16th October 2020 at 15:08
Perfect...!!!
8th August 2020 at 00:56
Too bad they didn’t have immersion blenders back in the day. I cheated with my trusty Braun on the dry shake and it came out just dandy. Yes, I’m a heretic.
22nd February 2022 at 05:10
Haha, both!??