Ramos Fizz

Pro tips

• Dry shake (shake without ice) for 10 seconds first to fully aerate the egg white, then add ice and shake another 10 seconds for proper dilution and silky texture.
• Chill your glass and use very cold soda water when topping to prevent the foam from deflating.
• Use fresh lemon juice only; bottled lemon juice will muddy the bright citrus profile.
• Strain through a fine mesh strainer to catch any egg white bits and achieve a smooth pour.

Substitutions

• Triple Sec → Cointreau or Curaçao (similar citrus profile and sweetness)
• Light cream → half-and-half or heavy cream (richness increases; reduce to 1 tsp if using heavy cream)
• Gin → vodka or white rum (alters flavor profile but maintains structure)

Storage & make-ahead

Ramos Fizz is a cocktail meant to be consumed immediately after making. Do not store prepared drinks.

Equipment

cocktail shaker · jigger · fine mesh strainer · coupe or fizz glass · bar spoon

Can I make a Ramos Fizz without raw egg white?

Yes. Use pasteurized egg white, aquafaba (3 tbsp per drink), or egg white powder reconstituted per package directions. All produce the characteristic foam.

Why won't my Ramos Fizz foam?

Shake vigorously for 15–20 seconds (longer than typical cocktails) to aerate the egg white. Use fresh egg white and ensure your shaker is clean and cold.

What is triple sec in this cocktail?

Triple sec is a clear orange liqueur that adds subtle citrus notes and complexity. It balances the sharp lemon juice.

How do I serve a Ramos Fizz?

Strain into a chilled 8–10 oz coupe or fizz glass. Top gently with cold soda water (about 1–2 oz) to preserve the foam layer.

Can I scale this recipe for a crowd?

Yes. Multiply all ingredients by the number of drinks, shake in batches to ensure proper aeration, and top each with fresh soda water just before serving.