Ramos Gin Fizz is a classic New Orleans fizz built on gin, citrus, cream, egg white, sugar, vanilla, and soda. The long shake is structural because the drink depends on stable foam and a silky texture.
Dry shake gin, lemon juice, sugar syrup, cream, egg white, and vanilla extract without ice to emulsify. Add ice and shake hard until very cold and foamy. Strain into a chilled highball glass, top gently with soda water, and serve without garnish.
Serve in a highball glass with a tall white foam cap and no garnish. The foam is the presentation.
Pair it with brunch dishes, oysters, fried chicken, lemon desserts, or beignets. Cream and citrus make it flexible with rich food.
Created in New Orleans in the late 19th century, the Ramos Gin Fizz became famous for its labor-intensive shake and cloudlike texture.
Best for brunch, classic cocktail service, and guests who appreciate texture-driven drinks.
Gin gives botanical lift, lemon adds acidity, cream and egg white build silk and foam, vanilla softens the aroma, and soda adds fizz.
Classic, creamy, airy, and demanding.
Some versions include a little lime or orange flower water. Keep the soda out of the shaker.
14%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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