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Ramos Gin Fizz Recipe

Ramos Gin Fizz is a classic cocktail prepared with gin, egg and cream. It is a very unique drink due to its texture and distinctive citrus and aromatic flavor. It was originally called New Orleans Fizz, but is known worldwide as Ramos Fizz.
Prep Time12 mins
Total Time12 mins
Course: apertif
Cuisine: american
Servings: 1 person


  • 2 Oz London dry gin
  • ½ Oz lime juice
  • ½ Oz lemon juice
  • ½ Oz sugar syrup Sugar to water in 2:1 ratio
  • 1 teaspoon orange blossom water
  • 1 Egg white
  • Soda water
  • 1 Oz fresh cream (35% fat)


  • Combine all ingredients, except the soda, in the shaker and shake vigorously without ice (dry shake), for at least one minute.
  • In the middle of the shaking you can carefully open the shaker to let off the internal pressure and avoid accidental opening.
  • Add ice to the shaker, close it and shake again for at least one more minute (ideally 2 minutes), or until you get tired or bored of shaking.
  • With the help of a worm strainer, pour the contents into a Collins glass (long glass) without ice, wait a few seconds for the contents to settle and then pour soda to top off.
  • This cocktail does not need garnish, but if you wish, you can place a slice of lemon or orange peel on the edge of the glass.


Tips for making a great Ramos Gin Fizz:
  • Add egg white as the last ingredient in the shaker - Pour the remaining ingredients together before adding the egg white. If you put protein in the shaker first and then alcohol and citrus juice, denaturation can occur. Alcohol and acids attack the proteins of the egg clear, causing it to flocculate. In the worst case, you have small white solids in your cocktail, which have no influence on taste, but don't look palatable.
  • Shake long for at least 2 minutes - Only then will the cream and protein combine with all other ingredients and result in a creamy consistency including a foam crown. The foam apparently only forms when ingredients form an emulsion. This takes a while.
  • Do not double strain - If you look through a fine sieve, you destroy the texture. This means that cream and egg white do not form a beautiful crown on the cocktail, but only a thin white pile. You can also easily destroy its crown using the Hawthorne Strainer, i.e. if you only use the coarse cocktail strainer and not the fine strainer. Even then, the look of the Ramos Gin Fizz can suffer.
  • Do not replace Orange Blossom Water with orange juice - floral water is something completely different from the juice of the corresponding fruit. If you swap one for the other in this recipe, not only are the ingredients lacking in balance, the drink is also no longer a Ramos Gin Fizz.
  • Be careful with the dosage of Orange Blossom Water - even slightly more will overpower your drink. Better add in dashes. Usually 3 suffice.
  • Use less sugar with Old Tom Gin - we usually prepare a Ramos Gin Fizz with a London Dry Gin (e.g. Tanqueray, Beefeater, Sipsmith, Bombay Sapphire) . If you google the recipe of this cocktail, you will occasionally find a variant based on Old Tom Gin. If you use such a gin for preparation, then reduce the amount of sugar or syrup, else you risk making the drink out of balance. An old tom is  already sweet by definition.