The Ramos Gin Fizz is a New Orleans cocktail dating to 1888, featuring gin, cream, egg white, and orange blossom water shaken to create a distinctly frothy, sweet floral drink. Its signature texture comes from the vigorous shake and egg white emulsion.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Shake all ingredients except soda water without ice well until foamy.
Add ice and shake well until chilled.
Strain into chilled highball
Top with soda water and stir.
This cocktail does not keep; it must be consumed immediately after preparation.
Boston shaker · Cocktail strainer · Coupe or fizz glass · Bar spoon
Egg white is essential for the cocktail's signature frothy texture and body. Aquafaba (chickpea liquid) can substitute, though the mouthfeel will differ slightly.
The original 1888 recipe called for 12 minutes of continuous shaking. Modern versions typically shake for 2-3 minutes until the drink is very cold and dense with foam.
Orange blossom water is a fragrant liquid made from orange blossoms. It's available in the cocktail bitters aisle, specialty liquor stores, or online retailers.
Use pasteurized egg whites to minimize food safety risk. Many bartenders use pasteurized liquid egg white products or aquafaba as safer alternatives.
This cocktail must be prepared fresh per drink. The foam dissipates quickly, and the emulsion is best served immediately after shaking.
