How’s Your Drink: Cocktail Expert Rick Turner on the Ramos Gin Fizz

Ahhhh! The Ramos Gin Fizz. Many of us have heard of this classic cocktail but fewer have actually tasted a properly prepared Fizz of any kind. The Ramos is great place to start. (There’s more about Fizzes here.)

For a little history on this beauty, we have to turn back the clock to 1888 and head to Meyer’s Restaurant in New Orleans, Louisiana. This is where Henry C. Ramos introduced his take on the Gin Fizz (which also became known as the New Orleans Fizz).

To properly prepare a Ramos Gin Fizz requires patience, the correct tools, and a strong shoulder.

The Ramos Gin Fizz:

1 tsp. powdered sugar (3/4 – 1 oz. of simple syrup can be substituted)

3-4 drops of orange flower water

Juice from ½ lime

Juice from ½ lemon

2 oz. of gin

1 egg white

1 oz. of heavy cream

Club soda

2 drops vanilla extract (this ingredient is heavily debated whether it was part of the original recipe. It is optional, but try one with it and let me know what you think).

Combine everything but the soda in a Boston Shaker with no ice.  Shake vigorously for a full minute. Add cracked ice to the mixing tin then shake for another 2 full minutes.  Strain the contents of the shaker into a chilled Collins glass, without ice, then finish with soda. There is only one word that properly describes what you are about enjoy: unbelievable!

Rick Turner is a Certified Specialist in Spirits  (Society of Wine Educators) and a Certified Sommelier (Court of Master Sommeliers). He writes about cocktails for EscapeHatchDallas. In his spare time, Turner is the general manager of Pappas Bros. Steakhouse in Dallas.