cocktaildna

New Orleans, United States · 1888

Ramos Fizz

Also known as Ramos Gin Fizz, New Orleans Fizz

A tall, incredibly frothy gin fizz that drinks like a boozy, floral milkshake.

creamyfloralfizzycitrusginorange blossomegg whitefrothybrunchdessert

%

ABV

Difficulty

Ramos Fizz

Overview

What this drink is like

The first sip is all soft, creamy foam with a hit of orange blossom and vanilla. Underneath, the gin pulls through with a bright citrus tang, and the finish is light and fizzy rather than heavy.

Who will like it

For people who like rich, dessert-like cocktails with floral notes and a velvety texture.

When to drink

This is a classic daytime or brunch drink, perfect when you want something indulgent but refreshing.

Ordering tip

Ask the bartender if they use orange flower water and real cream, as shortcuts with sour mix completely change the drink.

Ice: NoneTemp: ColdCost: $2–$4Glass: CollinsHome bar friendly

Flavor

Taste profile

This drink is a textural experience first and foremost, hitting you with a thick, stiff foam before giving way to a creamy, citrus-tart liquid. The orange flower water pops right away, smelling like a bakery, while the gin sits quietly in the background providing structure. It drinks light and fizzy despite the rich ingredients, finishing with a clean, floral fade.

Finish: The finish is soft and fleeting, leaving a lingering scent of orange blossom and a clean, slightly tart dairy note.

Primary tastes

creamyfloralsweetsour

Secondary

herbalfruity

Aroma

orange blossomvanillajunipercream
  • Sweetnessfairly sweet

    The simple syrup and cream give it a dessert-like sweetness, balanced by the citrus.

  • Sournessbalanced acidity

    The lemon and lime provide a sharp counterpoint to the cream, keeping it from being cloying.

  • Strengthlow to moderate strength

    The heavy dilution and large volume of soda make this a lighter drink despite the full shot of gin.

  • Refreshingquite refreshing

    The icy carbonation and citrus cut through the richness, making it surprisingly thirst-quenching.

  • Creaminessextremely creamy

    The egg white and heavy cream create a thick, meringue-like texture that defines the drink.

  • Complexityfairly complex

    The mix of dairy, citrus, floral water, and botanicals creates a shifting, layered flavor profile.

Recipe

Make it at home

Shaken · Collins · equal parts on Gin. Old Tom gin is traditional and adds sweetness, but London Dry works well too.

Before you start

Chill a Collins glass in the freezer for a few minutes. Make sure your cream and citrus are fresh, as this drink lives or dies by its ingredients.

Ingredients

  • GinBase SpiritOld Tom gin is traditional and adds sweetness, but London Dry works well too.45ml
  • Heavy CreamDairy30ml
  • Egg WhiteOther30ml (1 egg white)
  • Fresh Lemon JuiceJuice15ml
  • Fresh Lime JuiceJuice15ml
  • Simple SyrupSyrup30ml
  • Orange Flower WaterOther2 dashes
  • Vanilla ExtractoptionalOtherReal vanilla extract or paste adds depth to the floral notes.1 barspoon
  • Soda WaterSodaChilled, to top the drink.90ml

Tools

  • Boston Shaker · Shaking

    To whip the cream and egg white into a stiff foam, then chill the mixture.

    At home: A large mason jar with a tight lid, though it is harder to shake vigorously.

  • Hawthorne Strainer · Straining

    To hold back the ice while pouring the liquid into the glass.

  • Fine Mesh Strainer · Straining

    To catch any ice chips or citrus pulp so the foam stays perfectly smooth.

    At home: A small kitchen sieve.

  • Jigger · Measuring

    To measure the liquid ingredients accurately.

    At home: A measuring shot glass or tablespoon measure.

  • Collins Glass · Serving

    A tall glass to hold the volume of liquid and the tall foam cap.

    At home: A tall pint glass.

  • Barspoon · Mixing

    To gently swirl the soda water into the base of the drink without destroying the foam.

    At home: A long iced tea spoon or a chopstick.

Steps

  1. 1

    Add the gin, cream, egg white, lemon juice, lime juice, simple syrup, orange flower water, and vanilla to your shaker without any ice. Shake it hard for about 15 seconds to whip the egg white and cream into a thick, stiff foam.

    ~15s

    !Skipping the dry shake leaves you with a flat, watery drink instead of a thick foam.

  2. 2

    Open the shaker and fill it about three-quarters full with ice. Shake again even harder than before for a full 10 to 12 seconds to chill the mix and dilute it properly without killing the foam.

    ~12s

    !Shaking too softly won't chill or dilute the drink enough, leaving it warm and unbalanced.

  3. 3

    Pour the mix through a Hawthorne strainer and a fine mesh strainer into your chilled Collins glass. You want a smooth, creamy liquid filling about two-thirds of the glass, free of any ice chips.

    !Pouring without a fine strainer lets ice shards into the glass, which will melt and break the foam.

  4. 4

    Pour soda water gently down the inside wall of the glass until the foam rises just above the rim. Use a barspoon to gently swirl the soda into the base if needed, but keep the tall foam cap intact.

    !Pouring the soda straight into the middle of the drink will destroy the foam you just worked to build.

Serve

Serve it immediately while the foam cap is tall and stiff. No garnish is traditional, just a straw.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Gin

  • GinOld Tom Gin
    Match
    Specialty availability

    Gin → Old Tom Gin: Adds a malty, slightly sweeter profile that bridges the cream and citrus better than London Dry.

Swap options for Orange Flower Water

  • Orange Flower WaterRose Water
    Match
    Specialty availability

    Orange Flower Water → Rose Water: Changes the floral profile from bright and citrusy to deeper and more perfumed.

Swap options for Heavy Cream

  • Heavy CreamHalf-and-Half
    Match
    Common availability

    Heavy Cream → Half-and-Half: Lighter on the palate but the foam won't be as stiff or rich.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Silver Fizz

Similar cocktail

Silver Fizz

The Silver Fizz drops the cream, lime, and orange flower water, making it much lighter and less rich.

Match

While both are fizzy gin drinks with a foamy top, the Ramos is a heavy, creamy dessert drink whereas the Silver Fizz is a light, refreshing afternoon sipper.

In common: Gin base, fizzy, egg white foam, citrus and soda

Ingredients

Both share

Gin, Fresh Lemon Juice, Simple Syrup, Egg White, Soda Water

Only in Ramos Fizz

Heavy Cream, Fresh Lime Juice, Orange Flower Water, Vanilla Extract

The Ramos adds heavy cream, lime, and orange flower water to the Silver Fizz template, turning a light, airy drink into a rich, velvety one.

Flavor

Shared flavors

Gin botanicals, citrus brightness, effervescence, foamy head

How Silver Fizz differs

richer, creamier, floral, heavier body

View recipe & details →

Clover Club

Similar cocktail

Clover Club

The Clover Club uses raspberry syrup instead of cream and soda, making it tart and fruity rather than rich and fizzy.

Match

The Clover Club is a short, tart, berry-forward sip, while the Ramos is a tall, creamy, floral drink with a fizzy lift.

In common: Gin base, sour template, egg white foam, shaken

Ingredients

Both share

Gin, Fresh Lemon Juice, Simple Syrup, Egg White

Only in Ramos Fizz

Heavy Cream, Fresh Lime Juice, Orange Flower Water, Vanilla Extract, Soda Water

Only in Clover Club

Raspberry Syrup

The Ramos swaps the Clover Club's raspberry syrup for cream, lime, and orange flower water, then stretches it with soda water.

Flavor

Shared flavors

Gin backbone, citrus tartness, silky egg white texture

How Clover Club differs

berry tartness vs floral creaminess, short vs tall, still vs fizzy

View recipe & details →

History

Origin

Henry C. Ramos invented this drink at his bar, the Imperial Cabinet Saloon in New Orleans. It became famous for requiring a notoriously long shake time, reportedly needing multiple bartenders to take turns shaking during busy Mardi Gras shifts.

Creator
Henry C. Ramos
Era
1880s
IBA
The Unforgettables
Data version
IBA 2020 spec
Confidence

The original Ramos recipe called for a 12-minute shake, which is mostly considered a historical exaggeration today, though a longer shake is definitely required.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Dry shake vigorously to build the foam before adding ice.
  • Use real orange flower water, not imitation, for the right floral punch.
  • Shake longer than you think you need to—this drink demands a workout.

Avoid

Common mistakes

  • Don't skip the dry shake or your foam will be flat and watery.
  • Don't use bottled citrus juice; it ruins the fresh taste.
  • Don't pour the soda too fast or you'll break the foam cap.