Ramos Gin Fizz

The Ramos Gin Fizz is New Orleans' most labor-intensive cocktail and a testament to the dedication of proper technique. Created in 1888 by Henry C. Ramos at his New Orleans bar, this elaborate gin fizz combines gin, lemon juice, lime juice, simple syrup, cream, egg white, orange flower water, and soda water, then requires vigorous shaking (traditionally 12+ minutes) to create luxurious foam and silky texture. The drink is served in a tall glass without ice, showcasing its cloud-like foam. The Ramos Gin Fizz represents New Orleans cocktail culture, the golden age of elaborate drinks, and the art of proper shaking. The drink embodies pre-Prohibition sophistication, bartender dedication (Ramos employed "shaker boys" just to shake drinks), and the pinnacle of gin fizz perfection. The Ramos Gin Fizz's creamy texture, floral notes (orange flower water), citrus brightness, and ethereal foam create a unique drinking experience unlike any other cocktail. Modern bartenders use blenders or extended dry-shaking to achieve proper texture without 12 minutes of shaking. The cocktail demands quality ingredients: good gin, fresh citrus juices, heavy cream, egg white, orange flower water, and serious shaking technique. The drink represents New Orleans' cocktail heritage, the art of labor-intensive drinks, and the beauty of perfect texture. Whether served in New Orleans or a dedicated cocktail bar, the Ramos Gin Fizz delivers creamy sophistication.