Ramos Gin Fizz
The Ramos Gin Fizz is a famous New Orleans gin cocktail known for its exceptionally smooth texture and tall, creamy foam. This variation combines gin, fresh lemon and lime, sugar syrup and cream, shaken until silky and finished with refreshing soda water. Rich, citrusy and beautifully balanced.
Ramos Gin Fizz Recipe
- Dry gin 60 ml
- Lemon juice 15 ml
- Lime juice 15 ml
- Cane sugar syrup 22.5 ml
- Cocktail foamer 3 dashes
- Soda water 60 ml
- Fresh whipping cream 30–35% 22.5 ml
- Ice, for shaking 150 g
HOW TO SHAKE A RAMOS GIN FIZZ PROPERLY
- Add the gin, fresh lemon juice, fresh lime juice, cane sugar syrup, whipping cream and cocktail foamer to a cocktail shaker.
- Shake vigorously without ice for approximately 15 seconds to begin building the foam.
- Add 150 g ice and shake firmly for another 15–20 seconds until thoroughly chilled and smooth.
- Double strain into a chilled Collins glass without ice.
- Slowly add up to 60 ml chilled soda water, allowing the foam to rise naturally.
- Let the foam settle briefly, then serve immediately without garnish.
WHAT MAKES A RAMOS GIN FIZZ?
The defining feature of a Ramos Gin Fizz is its silky texture and persistent foam.
Cream gives the drink richness, but shaking is what transforms it. Aerating the ingredients creates a fine, stable foam rather than simply leaving a layer of cream in the cocktail.
Fresh lemon and lime are equally important. Without enough acidity, the combination of cream and sugar would feel heavy. Citrus keeps the drink bright and refreshing.
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RAMOS GIN FIZZ RECIPE, INGREDIENTS & TIPS
The Ramos Gin Fizz is one of the most distinctive drinks in the fizz family. Unlike a standard Gin Fizz, it combines both lemon and lime with cream, orange blossom water and a foaming ingredient. Soda water lightens the mixture and gives the finished drink its characteristic tall, airy texture. The recipe looks complicated, but the balance is straightforward. Citrus keeps the cream fresh, sugar softens the acidity and orange blossom water adds the floral note that makes a Ramos immediately recognisable. For the Drinkero recipe, 45 ml gin gives enough structure without overwhelming the softer citrus, cream and floral flavours.
THE BEST INGREDIENTS FOR A RAMOS GIN FIZZ
Choose a balanced London Dry Gin with enough juniper and citrus character to remain noticeable alongside the cream. Tanqueray London Dry Gin works particularly well.
Use fresh lemon and lime juice in equal amounts. Together, they provide bright acidity that balances the sweetness and creamy texture of the cocktail.
MONIN Pure Cane Sugar Syrup adds smooth, consistent sweetness, while fresh whipping cream containing 30–35% fat gives the drink its rich, silky body. Use liquid cream rather than pre-whipped cream.
For the signature foam, we recommend Fee Brothers Fee Foam, using 3 dashes per cocktail as a starting point. It helps create a smooth, stable head without egg white.
Finish with Fever-Tree Premium Soda Water or another strongly carbonated, unflavoured soda. Add it slowly after shaking to give the cocktail a refreshing finish and help lift the foam.
HOW TO BALANCE A RAMOS GIN FIZZ
The challenge is creating a creamy cocktail that still tastes bright and refreshing.
The 60 ml gin provides the foundation, while equal measures of 15 ml lemon and 15 ml lime give the drink enough acidity to balance the cream and sugar.
The 22.5 ml sugar syrup rounds out the citrus, while 22.5 ml cream adds richness and body.
Finally, 60 ml chilled soda water lengthens the cocktail, adds carbonation and prevents the creamy ingredients from making the finished drink feel too heavy.
THE STORY BEHIND THE RAMOS GIN FIZZ
The Ramos Gin Fizz originated in New Orleans and is associated with bartender Henry C. Ramos, who created his famous gin fizz in the late 19th century.
Originally known as the Ramos Gin Fizz or New Orleans Fizz, the cocktail became particularly famous for the amount of shaking required to achieve its exceptionally smooth texture.
Historical versions are associated with extraordinarily long shaking times and teams of bartenders during busy periods. Modern equipment and cocktail foamer mean you do not need to reproduce that theatrical process at home.
The essential idea remains the same: vigorous aeration turns a mixture of gin, citrus, cream and floral aromatics into one of the most distinctive textures in classic cocktails.
HOW TO BUILD THE FOAM
Add all ingredients except the soda water to the shaker, including 3 dashes of Fee Brothers Fee Foam.
Shake first without ice for around 15 seconds. This begins aerating the cream and foamer and creates the foundation for the cocktail's texture.
Add ice and shake again for 15–20 seconds until thoroughly chilled.
Double strain into a chilled highball glass, then slowly add the soda water.
Pouring the soda gently helps lift the foam upward and creates the characteristic tall head associated with a Ramos Gin Fizz.
SERVE IT PROPERLY
Serve the Ramos Gin Fizz in a tall Collins glass without ice.
The drink should have a pale, creamy body topped by a substantial white foam. The foam should look fine and silky rather than loose and bubbly.
No garnish is necessary. Orange blossom, citrus, vanilla and gin already provide plenty of aroma, and the clean white foam is part of the cocktail's presentation.
Questions about the Ramos Gin Fizz
What is a Ramos Gin Fizz made from?
Our version combines London Dry Gin, fresh lemon juice, fresh lime juice, sugar syrup, cream, cocktail foamer and chilled soda water.
What kind of cream should I use?
Use liquid cream with approximately 30–35% fat. It should be unsweetened and unwhipped.
How much Fee Brothers Fee Foam should I use?
Use 3 dashes per cocktail.
Do I need to dry shake a Ramos Gin Fizz?
It is not absolutely required with Fee Brothers Fee Foam, but it is useful. A short dry shake helps aerate the cream and foamer before the drink is chilled with ice.
Should a Ramos Gin Fizz be served with ice?
No. Shake it thoroughly with ice, then strain it into a chilled highball glass without fresh ice.
Why is soda water added last?
Soda water lightens the cocktail and helps lift the foam, creating the characteristic tall, airy finish of a Ramos Gin Fizz.
