Ramos Gin Fizz
New Orleans serves as a beacon of light to cocktail fans, home as it is to so many great drinks. While the Hurricane and the Sazerac are great offerings, the Ramos Gin Fizz was designed with us in mind. It’s a pretty little gin cocktail with all the creaminess of a Pina Colada and none of the coconut; only citrus, sugar and vanilla.
New Orleans is a city that opens wide and swallows its visitors whole, pulling them into a whirling jumble of music and dancing and bad behaviour. This is a cocktail to shake up when you need that sort of a holiday. Who cares if it’s in your garden and only 45 minutes long?
How to make a Ramos Gin Fizz
60ml Gin (try a gin like Tanqueray for this recipe)
15ml freshly squeezed lemon juice
15ml freshly squeezed lime juice
20ml sugar syrup
5ml orange flower water
3 drops of vanilla extract
1 egg white
25ml double cream
Add all ingredients – bar the sparkling water – to a cocktail shaker and shake hard but without ice. This part is essential (and called dry shaking)! Open the shaker, add ice and shake again. Strain into a chilled glass and top up with sparkling water. Add a slice of orange to garnish (and an umbrella, if you’re feeling particularly holiday-ready).
An abridged, inebriated history:
Originally called The New Orleans Fizz, this cocktail became so popular after its creation in 1888 that it took on the name of its creator – Henry C. Ramos of NOLA’s Imperial Cabinet Bar. Ramos eventually opened up another bar – The Stag, where his drink’s reputation really grew, solidifying its place in cocktail history.
Legend tells that the Ramos Gin Fizz was so popular that Ramos’s bar needed at least 20 bartenders working solely on the cocktail. Later, during Mardi Gras in 1915, 35 bartender’s were employed. According to Stanley Arthur in New Orleans Drinks and How to Mix ‘Em the bar staff “nearly shook their arms off, and were still unable to keep up with the demand.”
Henry held the recipe for his iconic cocktail close to his chest and history remains divided on whether or not he did eventually share it before he died. Charles H. Baker Jr., writing in The Gentleman’s Companion, shared his belief that Henry did liberate his recipe, “thinking that the formula, like any history dealing with the dead arts, should be engraved on the tablets of history.”
The Roosevelt Hotel in New Orleans trademarked the drink’s name in 1935, and helped to extend the drinks popularity far beyond the confines of NOLA. The spread was also helped by Louisiana governor Huey P. Long, who brought one of his bartender’s to the New Yorker Hotel to show the staff their how to make his favourite drink so he’d have easy access to it whenever he stayed in New York.
Copyright © Gin Foundry