Ramos Fizz
Shake ingredients well for 20 seconds, except soda water. Pour in glass and chill in freezer for 10 minutes. Pour soda water, aiming on center of foam so it moves up above the rim
Alcohol
Mixers
Measurement Guide
All measurements are shown in shots by default for easy bartending at home. Use these conversions at your bar.
Fun Facts
Origin
The Ramos Fizz, also known as the New Orleans Fizz, was created by Henry Charles Ramos in 1888 at his bar, the Imperial Cabinet Saloon in New Orleans. The cocktail uniquely combines gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water, offering a complex and refreshing flavor that's rich yet light on the palate
Popularity
The drink became immensely popular in the late 19th and early 20th centuries, particularly in New Orleans. Its reputation soared to the extent that during the 1915 Mardi Gras, Ramos' bar employed dozens of shaker boys working in relay to meet demand. The Ramos Fizz became a hallmark of New Orleans' vibrant cocktail scene
Culture & History
The Ramos Fizz is more than just a cocktail; it's a part of the cultural fabric of New Orleans, embodying the city's fondness for rich, flamboyant flavors and elaborate preparations. The drink's need for vigorous shaking (traditionally up to 12 minutes) became a testament to the dedication required to prepare classic cocktails. It's considered a legendary drink within the cocktail community, and its preparation is often viewed as a rite of passage for bartenders. The Ramos Fizz remains a symbol of New Orleans' unique cocktail heritage and continues to be celebrated in bars across the city and beyond, especially during festive seasons like Mardi Gras
