The Ramos Gin Fizz was invented in 1888 by Henry C. Ramos at the Imperial Cabinet Saloon bar in New Orleans. Originally, it was called the New Orleans Fizz.
It is a long drink made with gin, cream, lemon and lime juice, egg white, sugar syrup, orange blossom water, and soda.
Famous for its creamy and frothy texture, achieved thanks to egg white and cream, and for the long and vigorous shaking necessary to achieve the ideal texture.
It is said that, back in the day, the cocktail was shaken for 12 minutes by a line of bartenders (“shaker boys”) to achieve the perfect soft foam.
It became so popular that even the governor of Louisiana banned bartenders from making it on holidays to avoid slowing down the bar.
Traditionally, it is not garnished.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: No cooking
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1.5 oz Dry gin
- 1 oz sugar syrup
- 0.5 oz lime juice
- 0.5 oz lemon juice
- 2 oz heavy cream (unsweetened)
- 1 egg white
- 3 drops orange blossom
- 2 drops vanilla extract
- to taste soda
Tools
- 1 Boston Shaker
- 1 Glass High balls
Steps
Dry shake (shake without ice) all ingredients except soda to emulsify well.
Add ice and shake vigorously for at least 2 minutes (better 5, or use an electric shaker).
Strain into a highball or collins glass without ice.
Finish by gently pouring soda water to allow the foam to “rise” upwards, forming a dome.
The Ramos Gin Fizz, with its creamy, citrusy, and floral profile, pairs well with American brunch or sweet breakfast dishes, but also with light Southern dishes.
I paired it with savory muffins made with oats, spinach, and bacon, in pure southern United States style, and I prepared it with Magnetico Gin that you can purchase on the site www.myspirits.it with the discount code ⭐️VIAGGIANDO10⭐️
🧁 Savory Oat Muffins with bacon, spinach, and cornmeal
(gluten free )
Ingredients (6–8 muffins):
3.5 oz gluten-free certified oat flakes
3.5 oz milk (including plant-based)
1 large egg
1.4 oz vegetable oil
2.1 oz fine cornmeal (fioretto type)
½ teaspoon instant yeast
1.8 oz diced bacon (cooked crispy)
2.5 oz cooked and chopped spinach
Salt and pepper to taste
Cajun spices
Procedure:
Soak oats in milk for 15–20 min.
In a bowl, mix egg, oil, salt, spices.
In another bowl, mix cornmeal, yeast.
Combine mixtures and add soaked oats, spinach, bacon.
Pour into muffin cups and bake at 350°F for 20–25 min.
Ingredients (6–8 muffins):
3.5 oz gluten-free certified oat flakes
3.5 oz milk (including plant-based)
1 large egg
1.4 oz vegetable oil
2.1 oz fine cornmeal (fioretto type)
½ teaspoon instant yeast
1.8 oz diced bacon (cooked crispy)
2.5 oz cooked and chopped spinach
Salt and pepper to taste
Cajun spices
Procedure:
Soak oats in milk for 15–20 min.
In a bowl, mix egg, oil, salt, spices.
In another bowl, mix cornmeal, yeast.
Combine mixtures and add soaked oats, spinach, bacon.
Pour into muffin cups and bake at 350°F for 20–25 min.
