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Ramos Gin Fizz

Posted by Dan. Created by Henry C. Ramos, Imperial Cabinet Saloon.
2 oz Old Tom Gin (or Plymouth)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Simple syrup
3 dr Orange flower water
2 dr Vanilla extract (very optional)
1 oz Cream
1 oz Egg white
1 spl Soda water
Instructions

Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer -- the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass (no ice), or a very large old fashioned glass, and top with soda water. Stir gently.

History

First appears in print in Kappeler's Modern American Drinks (1895) as the "New Orleans Fizz", using juice of half a lemon, 1/2 tablespoon fine sugar, 1 jigger (2 oz) Old Tom gin, 1/2 jigger milk or cream, and soda water. This recipe follows "New Orleans DRINKS and how to mix 'em" by Stanley Clisby Arthur, 1937.

Curator rating
4 stars
Average rating
4.5 stars
(34 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re The Ticket that Exploded, 1 day ago drinkingandthinking commented:

    I saw the name and immediately knew who created it ;) wonderful smoky aroma but sweet and bitter on the tongue.

  • Re Bourbon Belle, 1 day ago brogie62 commented:

    Reduced bourbon to 2 oz and increased peach liquor to 0.75 as others have suggested.
    Also, altered to bitters to 2 dashes each of peach bitters and cardamom bitters. Might need a little more spice.

  • Re Fig Bee's Knees, 2 days ago shadowkirby commented:

    Tried with fig infused gin, and 3/4 oz of 1:2 honey syrup - was great, nice and light and refreshing, softer than a bee's knees.

  • Re Metexa, 2 days ago drinkingandthinking commented:

    bitter honey. very good

  • Re Diamonds Are Forever, 3 days ago drinkingandthinking commented:

    A perfect cocktail! ★★★★★