Amoretti Classic Cocktail #10: The Ramos Gin Fizz
A little over a week ago we wrote about the Tom Collins, a cocktail first referred to in Jerry Thomas’s 1876 classic, The Bartender’s Guide. Today we’d like to share a drink recipe that also has roots in Thomas’s book: the Ramos Gin Fizz. Technically, the Ramos Gin Fizz wasn’t invented until 1888. However, the basic recipe that Henry C. Ramos was inspired by, the gin fizz, appeared in Thomas’s book!
To say that Ramos’s drink recipe was “popular,” is a little bit of an understatement. People in New Orleans were crazy about these drinks! Because the drink would take 12 minutes to mix and shake, Ramos would have needed as many as 15 bartenders working at one time just to shake the cocktails. During the 1915 Mardi Gras, Ramos employed 32 bartenders to meet demand!
Though the Ramos Gin Fizz comes from New Orleans, the trademark for the drink’s name is actually held by the Roosevelt Hotel in New York. Louisiana governor Huey Long had a bartender from New Orleans accompany him up to New York City where he had the drink recipe introduced to bartenders at the Roosevelt Hotel.
Curious to try this crazy drink recipe? Check out how we’ve modified it (just slightly) with our delicious Amoretti Premium Orange Blossom Syrup. We prefer to use this unique orange syrup instead of the traditional fleurs d’orange ingredient.
The Amoretti Ramos Gin Fizz
- 1.5 oz gin
- 0.5 oz fresh-squeezed lemon juice
- 0.5 oz fresh-squeezed lime juice
- 0.75 oz simple syrup
- 2 oz heavy cream (or whole milk)
- 1 small egg white
- 1 pump Amoretti Premium Orange Blossom Syrup.
- Soda water
Mix all ingredients (except the soda water) into a cocktail shaker and add ice. Shake vigorously. Seriously – vigorously. The sugar and alcohol work to solidify the egg white slightly, which means you need to shake your Ramos Gin Fizz like you mean it! Strain the cocktail into a Collins glass and fill to the top with soda water.
This is one of the more complex drink recipes we’ve posted in our classic cocktails series, but nothing in this recipe is truly difficult to find or do. A lot of ingredients can make it look like a lot of work, but we think you can handle it!