Ramos Gin Fizz — A classic New Orleans sparkling cocktail with dense milk foam and dreamy floral aroma 🥚🌸🥂

The Ramos Gin Fizz is one of the most iconic "fizz" cocktails. Created in 1888 in New Orleans, USA, by Henry C. Ramos, it's renowned for its incredibly creamy foam and subtle floral aroma, earning it the nickname "the most luxurious galaxy of bubbly cocktails." This drink combines gin, double lemon juice, sugar syrup, cream, egg white, orange blossom water, and soda water, creating a light, smooth foam that feels like a micro-bubbly protein shake. Its delicate aroma and incredible flavor are truly amazing! Hong Kongers are eager to try this DIY summer drink for a refreshing and blissful experience. Highly recommended!

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Ramos Gin Fizz Classic Recipe

• 50ml Gin

• 15 ml fresh lemon juice

• 15ml fresh lime juice

• 30ml syrup (1:1 sugar + water)

• Fresh cream/light cream 60 ml

• 1 egg white

• 3-5 drops of orange blossom water

• Soda water in moderation

• Optional: 2 drops vanilla extract

Production steps

1. Place gin, lemon juice, lime juice, syrup, cream, egg white, orange blossom water (and optional vanilla extract) into a shaker.

2. **Dry Shake first (shake without ice):** Shake vigorously for 1-2 minutes to make the egg whites foamy.

3. **Add ice and shake again: **Add plenty of ice cubes and shake vigorously again for 1-2 minutes, until it feels frozen and the milk foam is fine.

4. Strain into a highball glass or Collins glass (optional).

5. Slowly add soda water, allowing the milk foam to form a snowy top.

6. No decoration is needed, the pure milk foam texture is the most beautiful.

Taste and flavor characteristics

The Ramos Gin Fizz is a rich, sweet and sour experience, with delicate milk foam enveloping the botanical aroma of gin. The egg whites and cream blend together to create a unique milky topping, which is fragrant with floral notes (orange blossom water) and a light, refreshing acidity. The fizz is refreshing without being cloying, and the drink has a subtle eggy aroma without being heavy, leaving a gentle, lingering finish. I think this feels like a high-end milkshake without feeling like a heavy dessert; it's incredibly elegant!

Editor's Perspective/Interesting History

• The original legend said that 20 people in the bar took turns shaking for 12 minutes. Now we use home Dry Shake, and 1-2 minutes is enough to make a smooth drink.

• Orange blossom water is the soul of cocktail making. A little more will make it too strong, and a little less will not produce the floral aroma. You need to adjust it slowly.

• For fresh cream, full-fat is the best, while homemade syrup is the most natural.

• Hong Kong friends can customize the ratio of lemon to syrup, so they can drink it over and over again in the hot summer.

• Ramos Gin Fizz has become popular again in Hong Kong craft bars in recent years. It is hailed as the "bubble milk tea of ​​the bartending world" and its refreshing feeling is definitely a relief from the heat and humidity.

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Ramos Gin Fizz is the perfect choice for lazy summer afternoons or weekend get-togethers with friends. Carefully shaken to create a smooth, frothy foam, the smooth, layered texture of milk in one sip instantly elevates your taste buds. Next time you're looking for a classic cocktail with a twist, be sure to give the Ramos Gin Fizz a try—it's guaranteed to be a pleasant surprise! 🥚🌸🍋🥂