The Ramos Gin Fizz
Food and Drink

Courtesy of New Orleans bartender, Michael Glassberg

The Ramos Gin Fizz

"This New Orleans classic was coined in 1888 by the Ramos brothers, who owned and operated the Meyer’s Table d’Hotel Internationale bar. You should always “dry shake” any drink with egg white which means simply shaking first without ice. Then follow with another hard shake with ice. Dry shaking helps emulsify the egg white into the other ingredients and also creates the lovely foam on the top of the cocktail."


2 ounces gin

½ ounce fresh lemon juice

½ ounce fresh lime juice

½ ounce simple syrup

1 ounce heavy cream

3 dashes Orange Flower


2 drops vanilla extract

1 egg white


1 orange twist, for garnish

Add egg white and cream to shaker without ice. Dry shake. Add remaining ingredients except for soda and dry shake again. Add ice. Shake hard for one full minute and strain into Collins glass. Top with soda. Garnish with an orange twist.