1 egg white
2 oz. Old Tom gin
2 to 3 tsp powdered sugar (to taste)
½ oz. lemon juice
½ oz. lime juice
3-4 drops orange blossom water (plus more for garnish)
1 oz. heavy cream
3 drops real vanilla extract (optional garnish)
Orange twist garnish (optional)
1. Place egg white in the bottom of a cocktail shaker tin. Add gin, sugar, lemon & lime juices, & orange blossom water. Shake vigorously for at least two minutes. (This is a DRY shake, do not add ice yet or it will melt and water down the drink.)
2. Add heavy cream and plenty of ice. Shake for about 15 seconds more, or until the drink feels icy cold in your hands.
3. Add about 1 ½ oz soda water to the bottom of an 8-10 oz collins glass. Slowly strain the cocktail into the glass. You want the glass to be full, but you don’t want the foam to come over the top of the glass.
4. Allow the cocktail to sit for at least one minute, then stick a straw through the center of your cocktail and gently push it all the way to the bottom of the glass a few times to make a hole for more soda. Remove the straw and slowly add a thin stream of soda water until the meringue foam rises about an inch or two above the glass.
5. Garnish with another drop or two of orange blossom water, 3 drops of vanilla extract, and an orange twist.
6. Add a fresh straw to the center of the drink just before serving.
The Ramos Gin Fizz was created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon in New Orleans. It was an instant hit, and before long the bar was often filled with 20 bartenders and "shaker boys" dedicated to making Ramos Gin Fizzes.
In his Famous New Orleans Drinks and How to Mix 'Em, Stanley Clisby Arthur writes, "the corps of busy shaker boys behind the bar was one of the sights of the town during Carnival, and in the 1915 Mardi Gras, 35 shaker boys nearly shook their arms off, but were still unable to keep up with the demand."
It’s no wonder it was so hard to keep up with demand, as the original instructions say that you’re supposed to shake the cocktail for 12 entire minutes to the get the foam right. Thankfully modern bartenders have found a much more efficient way to froth the egg whites in only 2 minutes. The instructions are still a bit complicated and time consuming, but this cocktail is so delicious you’ll be glad you made the effort. The end result is rich and creamy but oddly light at the same time. The flavor is almost like an orange creamsicle all grown up.
Most modern recipes call for simple syrup, but the original used powdered sugar so that’s what we went with. The addition of vanilla extract is a bit controversial. Some say it was Ramos’ secret ingredient, while others insist that he never used it. I think it adds something though, but you’re free to leave it out.
This cocktail also sometimes known as the New Orleans Fizz, and fun fact, Huey P. Long was said to have been a big fan. Some people think of it as a morning drink because the cream and egg white fill and line your stomach while the gin is a bit of the hair of the dog.
