RAMOS GIN FIZZ

The Ramos Gin Fizz: The New Orleans Cocktail That Required 12 Minutes of Shaking

The Ramos Gin Fizz was created in 1888 by Henry C. Ramos at his bar, the Imperial Cabinet Saloon, in New Orleans. Ramos developed the recipe by adding heavy cream, egg white, and orange flower water to the standard Gin Fizz formula, creating something far more complex and luxurious.

The drink became famous for the extreme shaking time required to properly emulsify the cream and egg white. Ramos insisted on a 12-minute shake, which created such demand that he employed teams of "shaker boys" who would pass the drink down a line, each shaking for a portion of the total time. During Mardi Gras and busy periods, the bar might have 20 or more shakers working simultaneously.

The recipe remained a closely guarded secret during Ramos's lifetime. He eventually sold the rights to the recipe when Prohibition forced him to close his bar in 1919. The drink briefly disappeared during Prohibition but was revived in 1935 when former Louisiana governor Huey Long insisted the Roosevelt Hotel in New York learn to make it properly for his visits.

What makes the Ramos Gin Fizz special is its incredibly smooth, almost mousse-like texture. The extended shaking emulsifies the cream and egg white completely, while the orange flower water adds a delicate floral note that distinguishes it from a regular Gin Fizz. The result is simultaneously rich and refreshing.

Modern bartenders typically shake for 2-3 minutes rather than 12, which still produces excellent results. Some use a blender or milk frother to speed the process, though purists insist on hand-shaking.

RECIPE:

2 oz gin

½ oz fresh lemon juice

½ oz fresh lime juice

½ oz simple syrup

1 oz heavy cream

1 egg white

3 dashes orange flower water

2 oz soda water

Method:

1. Add all ingredients except soda water to shaker without ice

2. Dry shake vigorously for 1 minute

3. Add ice and shake hard for 2-3 minutes

4. Strain into chilled Collins glass without ice

5. Let rest for 1 minute to allow foam to rise

6. Slowly add soda water down the side of glass