Frozen Ramos Fizz
A modern, textural reinterpretation of the iconic New Orleans classic, the Ramos Gin Fizz, transformed into a dense, chilled, sorbet- or slushy-like consistency.
11%
ABV
330
Calories
Collins
Glass
Flavor Profile
Flavor Journey
History & Heritage
“The Frozen Ramos Fizz is a modern adaptation of the classic Ramos Gin Fizz, which was invented in 1888 by Henry Charles Ramos in New Orleans. The frozen version leverages modern technology like high-powered blenders to recreate the original's famously thick and frothy texture in a slushy format, making the notoriously laborious cocktail more accessible.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
0.8 oz
0.8 oz
0.8 oz
1 oz
1 oz
4 dashes
1 oz
Method
Technique transforms ingredients into something extraordinary.
Chill a Collins or highball glass.
In a high-powered blender, combine the gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, and orange flower water.
Dry blend on low speed for 15 seconds without ice.
Add 1.5 cups of crushed ice and blend on high speed until smooth.
Pour the blended mixture into the pre-chilled glass.
Gently pour 1 oz of chilled soda water into the center of the drink to cause the foam to rise.
Serve immediately.
Glassware
Served in a frozen Collins or highball glass
Garnish
Master's Tips
Professional insights to elevate your craft
A 'dry blend' (blending without ice first) is crucial for emulsifying the egg white and cream to build the foam's structure.
Never blend the soda water; it is added at the end to activate the foam and cause it to rise.
Using a pre-chilled glass is non-negotiable to prevent the frozen drink from melting and separating.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Frozen Ramos Fizz.
Other Variations
Classic Ramos Gin Fizz
The original, non-frozen version, served straight up with an ethereal foam achieved through vigorous shaking.
Changes
Vegan Frozen Ramos Fizz
A vegan version that substitutes the heavy cream with a high-fat coconut cream and the egg white with aquafaba.
Changes
More to Explore
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Ramos Gin Fizz
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Ramos Rum Fizz
A modern adaptation of the legendary Ramos Gin Fizz, substituting gin's botanical structure for rum's diverse sugarcane notes while maintaining the luxurious, cloud-like texture.
Tom Collins
Classic gin, lemon, sugar and soda highball—effervescent, citrusy, and named for its Old Tom gin roots.