Ramos Fizz Recipe

Ramos Fizz Recipe
4 (1 ratings)
The bane of all bartenders, this egg white-based cocktail will wear your arm out with all the shaking, but is worth the trouble for its light-as-air texture and gentle sweetness. Created in 1888 by New Orleans saloon-keeper Henry C. Ramos, this cocktail is a close relative to Silver Fizz, but adds to it some creamy decadence and citrusy floral notes. Read more about Classic New Orleans Cocktails for Mardi Gras.
Servings
1
Grilled Nectarines
Ingredients
  • 2 ounce london dry gin
  • 1 egg white
  • 1 ounce heavy cream
  • ½ ounce fresh lemon juice
  • ½ ounce fresh lime juice
  • ½ ounce simple syrup
  • 2 -3 drops of orange flower water
  • orange segment for garnish
Directions
  1. In a shaker without ice, combine all the ingredients and dry-shake vigorously for a full minute. (I tend to count to 100 when shaking a fizz.) Uncover and add ice, before shaking again for another 30 seconds or so. Strain the frothy mixture into a highball glass, and garnish with the orange segment.