Ramos Gin Fizz 1.000

Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post

Spirits Apr 9, 2019

An early 20th century New Orleans classic often served as a brunch or day drink, this pillowy white beauty named for the saloonkeeper who made it famous gets its foamy head from whipping eggs and cream together.

The original approach seems to have called for shaking the soda with the rest of the ingredients; these days, most opt to add it at the end, helping raise the drink’s head above the rim of the glass. This recipe calls for a raw egg white; if you are concerned about a risk of salmonella, use a pasteurized egg, such as Davidson's brand.

Use a smaller Collins glass here (no larger than 12 ounces), so that you won’t be tempted to add too much soda, which will dilute the drink too much. You don’t have to serve this with a straw, but a straw helps guide the addition of soda.

Make Ahead: You will make more simple syrup than you need for this recipe, which can be refrigerated in an airtight container for up to 6 months.

Where to Buy: We found orange flower water at Ace and Batch 13; it is also available at large supermarkets and at Mediterranean markets.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • For the simple syrup
  • 1 cup sugar
  • 1 cup water
  • For the drink
  • Ice
  • 1 1/2 ounces gin
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1 large egg white (see headnote)
  • 1 ounce heavy cream
  • 3 drops orange flower water (see headnote)
  • 1 to 2 drops vanilla extract (optional)
  • 1 to 2 ounces chilled club soda or plain seltzer

Directions

For the simple syrup: Combine the sugar and water in a small saucepan over medium-high heat. Bring just to a boil; once the sugar has dissolved, remove from the heat. Cool completely.

For the drink: Chill a Collins glass. Fill a shaker with ice.

Add the gin, lemon and lime juices, the egg white, 1 ounce of the simple syrup, the cream, orange flower water and the vanilla extract, if using. Seal and shake vigorously for 30 seconds, to chill, then strain into the Collins glass.

Discard the ice from the shaker, then pour the drink back into it. Seal and shake vigorously for 30 to 45 seconds, then pour back into the Collins glass.

Insert a straw into the drink, then add the club soda or seltzer, pouring it along the straw to avoid depleting or damaging the foam. (The straw is optional for serving, but it does help preserve the foam as you drink.)

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Recipe Source

Adapted from various traditional recipes.

Tested by M. Carrie Allan.

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