Ramos Fizz
Twelve-minute arm workout
A cloud in a glass. The legendary 12-minute shake produces a towering, silky foam infused with citrus and orange flower water. Gin hides beneath the cream like a secret with good intentions.
Ingredients
- 1 1/2 oz Gin
- 1/2 oz Fresh Lime Juice
- 1/2 oz Fresh Lemon Juice
- 1 oz Simple Syrup
- 2 oz Cream
- 1 Egg White
- 3 dashes Orange Flower Water
- 2 drops Vanilla Extract optional
- 1 oz Soda Water
Method
Add all ingredients except soda water to a shaker without ice. The classic call is to dry-shake for the full 12 minutes — that's how Henry Ramos's New Orleans bartenders built the legendary towering foam. Most modern bartenders compromise: dry-shake hard for at least 2 minutes, then add ice and shake hard for another full minute until very cold and frothy. Strain into a chilled collins glass without ice. Top with soda water, pouring slowly to lift the foam above the rim of the glass.
Created by Henry Charles Ramos in 1888 at Meyer's Table d'Hôtel Internationale, New Orleans. The drink was later popularized at his Imperial Cabinet Saloon. The recipe was published by Don Higgins in the New Orleans Item-Tribune (original publication date unspecified; notably republished September 23, 1928, as a tribute following Ramos' death). Per Difford's Guide #1628 and The Unforgettables list (IBA). Notes: The classic preparation involved 12 minutes of shaking by relay of bartenders; modern practice uses shorter techniques including dry-shaking.
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