History & Heritage
“Henry C. Ramos created his namesake fizz at the Imperial Cabinet Saloon in 1888, employing a brigade of "shaker boys" to hard-shake each order for up to 12 minutes. The drink became a New Orleans legend, surviving Prohibition's ban on its orange flower water and resurging after World War II as a brunch staple.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
0.5 oz
0.5 oz
1 oz
1 oz
1 each
3 drops
2 oz
Method
Technique transforms ingredients into something extraordinary.
Combine all ingredients except soda in a shaker without ice and shake vigorously
Add ice and shake hard for at least 1 minute until very frothy
Strain into a chilled Collins glass and top with soda water
Allow the head to rise above the rim before serving
Glassware
Tall glass to accommodate the lofty foam
Garnish
Master's Tips
Professional insights to elevate your craft
Shake longer than you think—proper texture requires heavy aeration
Add soda slowly down the side of the glass to preserve the head
Orange flower water is potent; measure in drops
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Ramos Gin Fizz.
Vanilla Fizz
Adds a drop of vanilla extract for dessert-like nuance.
Changes
Blender Shortcut
Uses a handheld frother or blender to whip before a brief shake.
Changes
Ramos Rum Fizz
Substitutes light rum for gin, yielding a tropical profile.
Changes
Frozen Ramos Fizz
Blended with crushed ice for a slushy summer treat.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Tom Collins
Classic gin, lemon, sugar and soda highball—effervescent, citrusy, and named for its Old Tom gin roots.
Gimlet
A crisp blend of gin and lime that began as a naval ration and evolved into a minimalist classic.
Bramble
Dick Bradsell's 1980s London creation layers dry gin, fresh citrus and rich blackberry liqueur over a mound of crushed ice for a tart, jammy refresher.