The Ramos Gin Fizz

In bartending, when we hear the term “fizz” this refers to a variation on the classic sours cocktail that features acidic juice and carbonated water. This term first went to print in Jerry Thomas’s Bartender Guide in 1887, and by the early 1900’s became exceedingly popular in America.

In 1888, Henry C. Ramos invented the Ramos Gin Fizz, originally titled the “New Orleans Fizz,” at his bar called the Imperial Cabinet Saloon in New Orleans.

This fizz cocktail is probably best known for its ties to the Kingfish himself, Louisiana Governor Huey P. Long. In 1935, Long brought Sam Guarino, a bartender from New Orleans’s Roosevelt Hotel (where the cocktail had become popularized) to New York’s New Yorker Hotel to teach their staff how to make the drink – so he could enjoy a perfected Ramos Gin Fizz whether he was in town.

Making the Ramos Gin Fizz

Ingredients:

2 oz. Gin
1 oz. Simple Syrup
1 Egg White
1/2/ oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
1 oz. Heavy Cream (or Half and Half)
1 Dash of Orange Flower Water
2 Drops Vanilla Extract
1 oz. Club Soda

Directions:

In a collins glass prepare as an UP cocktail - all ingredients except club soda. That's added last.
Shake over ice very well.
Strain into a chilled Collins class with no ice.
Finally, add the Club Soda.

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