Also known as Ramos fizz, Ramos Gin Fizz is one of the most favoured cocktail in the Fizz family. It is actually an acidic juice mixed with carbonated water. Its special features are egg whites and orange flower water. This gives a unique taste and flavour to the fizz, which can hardly be compared with any other drink.
Ramos Gin Fizz History
This cocktail was originally invented by a bar owner, named Henry C. Ramos in the year 1888. The name of the bar was the Imperial Cabinet Saloonin or the Mayor’s Restaurant and it was located on the Gravier Street in New Orleans, Louisiana. It is one of the most famous New Orleans cocktails.
The Ramos Gin Fizz New Orleans also derives its name from the fact that it actually gained currency after being popularized by the Roosevelt Hotel of New Orleans. Moreover, the then Governor of New Orleans, Mr. Huey Long was very fond of this cocktail and was responsible for popularizing it among the Americans at large, especially those residing in New York. He brought a bartender from the Roosevelt Hotel in New Orleans to train the bartenders in Ramos art.
The popularity of Ramos Gin Fizz can be gauged from the fact that the event which led to the immense popularity of this cocktail in America owing to the endeavour of Mr. Long has captured in a video camera and has been recorded at the Museum of the American Cocktail. Since then, this cocktail has become extremely popular and its fame has spread far and wide, reaching beyond continental barriers.
Ramos Gin Fizz Ingredients
The ingredients for Ramos Gin Fizz include gin, egg white, orange flower water, lemon & lime juice, cream, soda water, and sugar.
The amount and volume of these ingredients must be two ounces of Tom or Plymouth gin, half an ounce of each of lime and lemon juice, three drops of orange flower water, an ounce of simple syrup, an ounce of cream, two drops of vanilla extract, half tablespoon of powdered egg white and soda water.
Ramos Gin Fizz Recipe
The recipe for Ramos Gin Fizz depends on the bartender’s skill to create foam with the help of egg white and cream, which should be a long lasting one. This meringue is produced by the combination of gin, rehydrated egg white, cream, lime and lemon juices, and simple syrup into a Boston shaker. Although in most cases, the mixture is shaken without ice for few minutes, but an immersion blender has been recently developed which aids the process of easy and fast foam formation. This process of foam making must be conducted for not less than twenty seconds and then a scoop of ice must be added. After scoops are added, one must shake the mixture for another minute or so till it becomes chilled and frothy. This is further followed by the straining of the mixture into a zombie glass with an ounce of soda water at the bottom. Then the fizz must be stirred gently.
A more modern version of this cocktail entails the addition of ingredients such as orange bitters, and a tincture of cardamom to make it a more exotic flavour. The Gin Cocktail flavouring is made unique by this addition.
Although Ramos Gin Fizz is citrus by nature and due to the number of ingredients that are required for its preparation and the crave for fast drinks with gin, it is losing its popularity, yet with the resurgence of cocktails in the modern times, it may still be appealing to men of all ages.