Ramos Gin Fizz


Known to the ‘sporting man’ as the corpse reviver, the eye-opener, the fog-cutter or the gloom-lifter, the Fizz came in a many different forms, with just about as many good stories to go with them:

“Back in the late 1800s ‘Professor’ Denton of Brooklyn, NY – “the champion gin fizz drinker in America” as he used to bill himself – was know to put away well up to 40 of the things in a days drinking if you’d believe it. That was until the poor fellow died of an internal haemorrhage after betting he could drink a Fizz and eat the glass too. Hmm. Not exactly an example to be emulated it would seem.”

And of the Ramos Gin Fizz…

“In 1887 a bartender by the name of Henry Charles Ramos (Carl to just about everyone) opened a bar in New Orleans and soon people were clamoring for his house special Fizzes. His recipe was unusual in that the ingredients needed A LOT of shaking to get them to emulsify. Carls solution? For each of his bartenders he would employ a “shaker boy” – a young man whose sole job it was to shake the bejeezus out of those fizzes. A few years on, the process had developd into a full production line… one man shook until his arms got tired and passed it to another, in a long chain. Some say this went on for 15 minutes. It sure was a sight to behold.” – from Imbibe! by David Wondrich

Measures & Instructions:

  • 5ml sugar syrup
  • 1 drop orange blossom water or rose water (optional)
  • juice of 1/2 lemon & 1/2 lime (use all lemon if you’re short on limes)
  • 1 1/2oz old tom gin (a sweet gin is preferable)
  • one egg white
  • 15ml cream or rich milk
  • 30ml sparkling water

Place all ingredients (MINUS the sparkling water!) with 1/2 cup crushed ice into a shaker.
“Shake & shake & shake until there is not a bubble left but the drink is smooth and snowy white and the consistency of good rich milk” – from the mouth of Mr Ramos himself
This will take at least one minute.
Strain into a chilled glass & top with the sparkling water.