The Ramos Gin Fizz, a cocktail born in the heart of New Orleans, is not just a drink; it’s an experience. Known for its creamy texture and complex flavor profile, this iconic cocktail has captivated enthusiasts for over a century. It’s a drink that requires a bit of effort, but the result is a truly exceptional and unforgettable libation.
A Storied History
The Ramos Gin Fizz was created in 1888 by Henry Charles “Carl” Ramos at his Imperial Cabinet Saloon in New Orleans. Originally called the “New Orleans Fizz,” it quickly gained popularity and became synonymous with the city’s vibrant cocktail culture. The drink was so beloved that Ramos’s bar had to employ up to 20 bartenders and “shaker boys” dedicated solely to its preparation. This was not just because of demand but also the lengthy shaking process involved in making the drink, sometimes for as long as 12 minutes. The drink’s popularity endured, cementing its place in cocktail history, even surviving the Prohibition era, although the original recipe was often imitated but rarely duplicated.
What Makes a Ramos Gin Fizz Unique?
Unlike a standard gin fizz, the Ramos Gin Fizz is distinguished by its use of heavy cream, egg white, and orange flower water, which all contribute to its signature texture and taste. The combination of gin, citrus, simple syrup, cream, egg white, and orange flower water creates a unique balance of sweet, sour, and floral notes. The extended shaking process emulsifies the ingredients, resulting in a light, fluffy, and almost cloud-like consistency. It’s a cocktail that’s as much about the texture as it is about the flavor.
Key Ingredients and Their Roles
- Gin: The base of the cocktail, providing a botanical foundation. London Dry gin is commonly used, although Old Tom gin was originally used and is still preferred by many.
- Citrus: A combination of fresh lemon and lime juice provides a crucial sweet and sour balance, adding a bright, zesty element.
- Simple Syrup: Sweetens the drink, balancing the sourness of the citrus.
- Heavy Cream: Adds a rich, creamy texture, giving the drink a velvety mouthfeel.
- Egg White: This is a key ingredient to get the signature foamy texture.
- Orange Flower Water: Aromatic and floral, it adds a delicate fragrance and flavor. Only a few dashes are needed.
- Club Soda: Adds effervescence and lightens the drink, creating the “fizz.”
- Vanilla extract: Some recipes include a few dashes of vanilla extract to add depth of flavor.
The Recipe: Crafting Your Own Ramos Gin Fizz
Creating a Ramos Gin Fizz at home is an undertaking that requires a bit of dedication, but the result is well worth the effort. Here’s a detailed step-by-step guide:
Ingredients:
- 2 ounces of gin (London Dry or Old Tom)
- ¾ ounce of simple syrup (or 1/2 ounce if using Old Tom gin)
- ½ ounce of fresh lemon juice
- ½ ounce of fresh lime juice
- ½ ounce of heavy cream
- 1 fresh egg white (or pasteurized for safety)
- 3 dashes of orange flower water
- 2 ounces of chilled club soda
- Optional: 2-3 dashes of vanilla extract
Equipment:
- Cocktail shaker (Boston shaker recommended)
- Jigger or measuring spoons
- Hawthorne or Julep strainer
- Chilled glass (highball or fizz glass)
Instructions:
- Prepare Your Ingredients: Have all your ingredients measured out and ready to go. This helps streamline the process. Make sure the club soda is well-chilled and the glass is chilled as well.
- Combine Ingredients: In the cocktail shaker, combine the gin, simple syrup, lemon juice, lime juice, heavy cream, egg white, and orange flower water. Some recipes call for adding the egg white to the shaker first.
- Dry Shake: Without ice, shake vigorously for 30-60 seconds. This crucial step emulsifies the egg white, creating the frothy base.
- Add Ice: Open the shaker, add a generous amount of ice, and shake again, this time until the shaker is very cold (approx. 2-3 mins). This step chills the drink and further develops the foam. Some recipes say that you should shake until all the ice has dissolved.
- Double Strain: Strain the mixture into a chilled highball or fizz glass. It’s important to use a fine-mesh strainer to ensure a smooth texture, removing any ice shards.
- The Slow Pour: Slowly pour about two thirds of the shaken cocktail from a higher than normal height into the chilled glass (no ice in the glass), simultaneously pouring chilled club soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
- Settle: Allow the cocktail to settle for at least a minute. This settling period allows the foam to rise properly. For best results, the glass should be placed in a glass-froster, fridge, or freezer during this time.
- Final Pour: Pour the remaining contents of the shaker into the glass. This should make the head rise like a soufflé.
- Optional Garnish: Add an extra drop of orange flower water on top for fragrance. Some recipes suggest a zest of orange to garnish.
- Serve immediately: It is best enjoyed right away due to the nature of the foam. Serve with a straw for an easier way to enjoy the cocktail.
Tips for Success
- The Importance of Shaking: The shaking process is paramount. Don’t be afraid to shake vigorously and for an extended period. This develops the proper texture. Some bartenders even use a relay system, taking turns to shake the cocktail.
- Dry Shake First: The dry shake is very important for emulsifying the egg whites, which is the first step to the correct texture.
- Fresh Ingredients: Always use fresh citrus juices and a fresh egg white. Freshness can make or break the quality of your drink.
- Ice Quality: Use large, solid ice cubes to prevent rapid melting and dilution during shaking.
- Chill Everything: Ensure your glass and club soda are well chilled. This will help maintain the desired temperature and texture of the cocktail.
- Pouring Technique: The slow pour, especially when adding the soda, is crucial for creating the signature head of the drink.
- Patience: The Ramos Gin Fizz is not a cocktail to be rushed. Allow for enough time to properly prepare and shake the drink.
Variations and Twists
While the classic Ramos Gin Fizz is a masterpiece in itself, there are several variations that cocktail enthusiasts have explored:
- Ramos Violet Fizz: This variation adds Crème de Violette and Crème de Cassis for a floral, fruity twist.
- Birthday Cake Ramos Fizz: Created by The Columbia Room in Washington D.C., this version uses genever instead of gin and adds Madeira and a special birthday cake tincture.
- French Quarter Fizz: This Chartreuse-driven variation replaces the gin with Yellow Chartreuse, adding a unique citrus and honey flavor.
- Botanical Rum Ramos Fizz: Some variations replace the gin with botanical rum for a warmer, earthy note, and use cardamom simple syrup instead of regular simple syrup.
- Lunar Fizz: This is a floral version of the drink which can be combined with the classic for a richer and fruitier experience.
The Best Gin for a Ramos Gin Fizz
While a London Dry gin is often recommended, the original recipe called for Old Tom gin, which offers a slightly sweeter profile. However, the best gin to use often comes down to personal preference. Some highly recommended gins include:
- Citadelle Gin Jardin d’Été: Known for its bright, botanical profile.
- Los Poblanos Botanical Spirits Western Dry Gin: Offers a more earthy, forest-like flavor.
- Plymouth Gin: Considered both a style and a brand.
- Tanqueray 10: A citrus-forward gin that works very well in a Ramos Gin Fizz.
- Hendricks Lunar Gin: A floral gin that can add to the overall complexity of the drink.
Conclusion
The Ramos Gin Fizz is more than just a cocktail; it’s a testament to the rich history and innovation of mixology. It requires a bit of effort and attention to detail, but the resulting drink is a creamy, frothy, and flavorful masterpiece. Whether you stick to the classic recipe or experiment with variations, the Ramos Gin Fizz is a drink that will impress and delight. So, gather your ingredients, prepare to shake, and enjoy a taste of New Orleans history in a glass.
