Ramos Gin Fizz Cocktail
Darcy O'Neil :: July 2, 2006 2:14 PM
On any given day if I were offered a properly made Ramos Gin Fizz I would never turn it down. This is a drink with a long history, dating back to 1888 and a unique taste and consistency that is hard to find in almost any other drink. The trick to this drink is creating a stable foam using egg white and cream. Once you’ve mastered that, then the rest is easy. The flavour of the drink is citrusy and that is provided by gin, lemon, lime and a drop or three of orange flower water. A little bit of sugar is used to sweeten the drink and a splash of soda water is used to give the drink a little “fiz.”
This classic cocktail was created by Henry C. Ramos in 1888, in his bar in New Orleans, it was originally called a "New Orleans Fizz." Back before prohibition this drink was very popular, and because labour rates were so cheap, the Ramos brothers would hire a couple dozen “shaker boys” to whip up these drinks during fair time. The drink was so popular that it was still difficult for them to keep up with the orders. Over time the idea of a quality drink was replaced by a fast drink and the Ramos Gin Fizz slowly faded away. It is still made in bars and hotels, but very few outside of New Orleans. Hopefully with the resurgence of cocktails this drink will make a comeback.
When making this cocktail you should have all your ingredients ready to go.
Ramos Gin Fizz
2 ounces gin (Plymouth)
½ Tbls egg white (powdered)
½ oz simple syrup
½ oz lemon juice
½ oz lime juice
1 oz cream
3 drops orange flower water
1-2 oz Soda water
The original recipe calls for the use of a raw egg white, but in modern times that seems to be frowned upon by most bar patrons, most because of the fear of salmonella. The truth is that contracting salmonella from a raw egg is very, very rare. How many times have you eaten raw cookie dough or cake batter? Unfortunately, most restaurant owners don’t want the headaches associated with raw eggs, so almost any Ramos Gin Fiz you order at a bar will be sans the egg white, resulting in lighter drink than the original. However, if you come to my bar you still get the egg white. The trick is that I’m using powdered egg whites which are guaranteed to be 100% salmonella free. I simply rehydrate the egg white powder with water or you can add the powder directly into the cocktail shaker with the gin and juice. I would recommend an extra few shakes to make sure there are no lumps.
If you work in a bar, like me, and are crazy enough to put it on your drink menu, like me, here’s a little tip to speed things up. To get the foam / meringue started combine the gin, cream, rehydrated egg white, lime / lemon juices, and simple syrup into the tin half of a Boston shaker. Instead of shaking to get the foam started, use an immersion blender, sometimes referred to as a “stick blender” or “motor boat blender.” The trick to get this started is to slowly lift the blender up to incorporate air into the mix. Do this for about 20 seconds, then remove the blender, add a scoop of ice and shake for another 30 seconds. Once that is done strain the drink into a tall glass with an ounce or two of soda water on the bottom. I don’t like adding the soda water after the drink is in the glass because it breaks the foam and makes for a watery drink.
It is also advisable to use a chilled glass if possible because the drink is served without ice. I’ve added ice before and it tastes the same, but because of the volume of the drink you need a big glass (14 oz Zombie glass work).
When making this cocktail you should have all your ingredients ready to go.
Ramos Gin Fizz
2 ounces gin (Plymouth)
½ Tbls egg white (powdered)
½ oz simple syrup
½ oz lemon juice
½ oz lime juice
1 oz cream
3 drops orange flower water
1-2 oz Soda water
The original recipe calls for the use of a raw egg white, but in modern times that seems to be frowned upon by most bar patrons, most because of the fear of salmonella. The truth is that contracting salmonella from a raw egg is very, very rare. How many times have you eaten raw cookie dough or cake batter? Unfortunately, most restaurant owners don’t want the headaches associated with raw eggs, so almost any Ramos Gin Fiz you order at a bar will be sans the egg white, resulting in lighter drink than the original. However, if you come to my bar you still get the egg white. The trick is that I’m using powdered egg whites which are guaranteed to be 100% salmonella free. I simply rehydrate the egg white powder with water or you can add the powder directly into the cocktail shaker with the gin and juice. I would recommend an extra few shakes to make sure there are no lumps.
If you work in a bar, like me, and are crazy enough to put it on your drink menu, like me, here’s a little tip to speed things up. To get the foam / meringue started combine the gin, cream, rehydrated egg white, lime / lemon juices, and simple syrup into the tin half of a Boston shaker. Instead of shaking to get the foam started, use an immersion blender, sometimes referred to as a “stick blender” or “motor boat blender.” The trick to get this started is to slowly lift the blender up to incorporate air into the mix. Do this for about 20 seconds, then remove the blender, add a scoop of ice and shake for another 30 seconds. Once that is done strain the drink into a tall glass with an ounce or two of soda water on the bottom. I don’t like adding the soda water after the drink is in the glass because it breaks the foam and makes for a watery drink.
It is also advisable to use a chilled glass if possible because the drink is served without ice. I’ve added ice before and it tastes the same, but because of the volume of the drink you need a big glass (14 oz Zombie glass work).
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8 Comments on Ramos Gin Fizz Cocktail
Leave a comment on Ramos Gin Fizz Cocktail
Just a comment to egg white. Raw egg whites are definitely difficult to handle! In my years of experience I had a lot of headache because of that!
But powdered egg whites are despite of your assuming not salmonella free! Also it is very harmfull because it is much more convenient in the powdered shape - so may be it stand several weeks there - may be even not chilled - and the rest of the salmonellas could grow!
I turn now to pasteurized egg white - it is more natural, it is safer than fresh eggs (but 5% of all pasteurized egg products are still cumbered with a small rest of salmonellas) and because it comes frozen you can just cut a piece and defrost it - in the freezer salmonellas cannot grow...
Hello Dominik
When you buy powdered egg whites they do come with a salmonella free guarentee. They can usually provide you with a certificate of analysis if you request it. Also, because they are completely dehydrated, bacteria cannot grow if stored properly (cool dry environment).
Pasturized egg whites are a perfect substitute for fresh eggs. But in a bar environment they would only be usable for one night and then would need to be thrown out.
Finaly, powdered egg whites are 100% natural. Just because the water has been removed doesn't mean anything has changed, other than moisture content. The albumen protein stays intact, and that is what you are using to make drinks frothy.
Thanks
Stick blender! Genius! I'm bartending a friend's party next week and wanted to put RGFs on the menu, but was afraid they would take too much time. The stick blender idea is perfect.
I was just saying the other day how stick blenders are the awesomest appliance ever because to clean them you just whizz them in soapy water and rinse.
Also, I add the soda water afterwards, but I use a siphon which puts out the soda with quite a bit of force. It seems to fizz up a bit better that way and creates a little froth on top.
I had this cocktail in 1966 in the London Grill at the Benson Hotel in Portland, Oregon. The bartender was very proud of it and called it a Silver Fizz. I'm from Louisiana and found it to taste much the same as a Ramos Gin Fizz. He added a few ice cubes to it in the blender, but he didn't use any carbonated water. I have to tell you that it was wonderful and the ice crystals looked like little diamonds on the inside of the glass. Using only 1 oz. of gin made this a very mild drink. I'm sharing with you. Hope you like it.
Silver Gin Fizz - 1966
Serves: 1
(Little sparkly diamonds will appear in the glass.)
1 oz. gin
1 oz. simple syrup
1 oz. fresh lemon juice
1 oz. cream
1 egg white
2 good dashes of orange flower water
Now, throw in about 4 - 5 ice cubes, more or less, and blend in blender until ice is smooth. Serve in simple tall glass with fancy straw.
My family always makes a batch (or two or three) on holidays. This is our recipe. It is a delightful frothy concoction...
1 cup gin (we use Bombay Sapphire)
1 cup half and half
6-8 Tbsp sugar (to taste)
1 capful of orange flower water
Ice
Place all ingredients in a blender and blend until you have a smooth frothy drink.
It is divine!
I had this at an awesome bar here in Boston that specializes in real cocktails. It was possibly the best drink I've ever had. The texture was so unique, and the drink had such a great, fresh citrus taste that I couldn't believe it had egg or cream in it.
I just wish I could get it more places. I guess back to Deep Ellum for me.
I recently ordered a Ramos gin fizz in a bar, and, in addition to the fact that I got a real raw egg, the bartender used a spring in the shaker to aid in the fluffiness. It really worked, too!
gin fiz is a good cocktail