Ramos Gin Fizz — New Orleans gin fizz with orange flower water

Ramos Gin Fizz

New Orleans gin fizz with orange flower water

Number of people

Ingredients

  • 1/2 ozFresh Lemon Juice
    Fresh squeezed
    Substitute: Meyer lemon
  • 1/2 ozFresh Lime Juice
    Fresh squeezed
    Substitute: Key lime
  • 1 ozSoda Water
    To top after pouring
    Substitute: Club soda
  • 1 ozHeavy Cream
    Heavy whipping cream
    Substitute: Half and half acceptable
  • 1 wholeEgg White
    Essential for texture
    Substitute: Aquafaba not recommended
  • 3 dropsOrange Flower Water
    Traditional New Orleans ingredient
    Substitute: NOT orange bitters
  • 2 ozGin
    London Dry gin
    Substitute: Plymouth gin acceptable
  • 1 ozSimple Syrup
    Light simple syrup
    Substitute: Rich syrup 3/4 oz

Instructions

  1. Add 2 oz gin, 1/2 oz lemon juice, 1/2 oz lime juice, 1 oz simple syrup, 1 oz heavy cream, 1 egg white, and 3 drops orange flower water to shaker
  2. Dry shake vigorously without ice for at least 1 minute

    Essential long shake for emulsification

  3. Add ice and shake vigorously for another minute
  4. Strain into chilled Collins glass without ice

    No ice in glass

  5. Allow foam to rise and settle briefly
  6. Carefully top with 1 oz soda water, pouring gently down the side

    Do not disturb foam

Technique Notes

Shake far longer than feels reasonable, then let it settle before the soda. The soda is what lifts the foam up the glass, so add it slowly at the end.

Why the Ramos Gin Fizz Works

The famously long shake is doing one job: forcing air into the egg white and cream until the texture turns to a dense, pourable foam. Nothing else in the drink produces that, and no amount of ice does it faster. Orange flower water is the aromatic that turns gin and cream into something perfumed, and the soda lifts the foam at the end without diluting the structure.

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