Ramos Gin Fizz

The story

The Ramos Gin Fizz originated in New Orleans in the late 19th century, attributed to Henry C. Ramos. It gained popularity due to its unique texture and refreshing taste, becoming a staple in the city's cocktail culture. The drink's labor-intensive preparation, particularly the vigorous shaking, contributed to its reputation and enduring appeal.

How it tastes

The Ramos Gin Fizz features a creamy, frothy texture with bright citrus notes from the lemon juice, balanced by the sweetness of sugar syrup and a hint of vanilla. It's a refreshing cocktail, ideal for warm weather or brunch occasions.

Getting it right

The key to a successful Ramos Gin Fizz lies in the vigorous shaking. The initial dry shake (without ice) is crucial for emulsifying the egg white and cream, creating a smooth texture. The subsequent shake with ice ensures proper chilling and dilution.

Variations

• Hibiscus Ramos Gin Fizz — Incorporates hibiscus syrup for a floral twist, adding a vibrant color and unique flavor.
• Ramos Gin Fizz No. 2 — Uses elderflower liqueur instead of vanilla extract for a different aromatic profile.

Substitutions

• Egg White — Aquafaba (chickpea brine) can be used as a vegan alternative.
• Cream — Coconut cream can substitute for a dairy-free option.

Questions

Can I make a Ramos Gin Fizz without egg white?

Yes, you can use aquafaba as a vegan substitute or skip it entirely, but the drink will lack the signature frothy texture.

What type of gin is best for a Ramos Gin Fizz?

A classic London Dry gin works well, but you can experiment with other styles for different flavor profiles.

How can I make this drink less sweet?

Reduce the amount of sugar syrup to suit your taste, or use a less sweet tonic water instead of club soda.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026