Ramos Gin Fizz Cocktail

The use of egg white and cream in this version of the fizz creates a unique experience. Velvet with a citrus background and a bubbly pop, the Ramos Gin Fizz.


1 1/2 oz gin

1/2 oz fresh lemon juice

1/2 oz fresh lime juice

2 Tbsp cream

egg white

1 Tbsp powdered sugar

dash orange flower water


Dry shake all ingredients until thoroughly combined and frothy.

Add ice and shake vigorously.

Strain over ice in a Collins glass.

Top with soda water.

Serve with straws.


Josh Baugher 15 Apr 2008
2:34 pm

FYI: The recipe on the left and the recipe at the end of the video are missing Orange Flower Water.

What size eggs do you recommend using?

Can’t wait to give this one a try!

bruce d kalina 15 Apr 2008
3:58 pm

this brings back memories of new years day past… my old man spiffed up these for the boys after the long previous eve, when i came of age i encouraged him to rekindle the spirits of nyd past…  i encurage you all to give it a whirl.

Owen 16 Apr 2008
5:50 am

I can’t wait to try this.  I had to have one last week so I made one using this recipe:
and it was really tasty.  I can’t wait to try yours.

Martin the dutch bartender 18 Apr 2008
3:20 am

Hey robbert, nice video again.. always watching with a lot of plessure… One (little) tip… When I need a fresh egg (white or yolk) I take a tumbler and a strainer, put it up side down on the glass (springs up) and smash it in the glass… The white will go into the glass and the yolk will stay in the strainer… With this kind of handling you won’t get dirty hands….

Keep on the good work… Greetz from the Netherlands

Robert Hess 22 Apr 2008
3:07 pm

Thanks for the tip, I’ll give that a try!

Huhu 24 Apr 2008
5:48 pm

A Ramos Gin Fizz is traditionally serverd straight up, without ice.
And btw, your “old” ebay lemon squeezer was far better than this   rickety kegworks thing…

greetings from germany

Thomas 28 Apr 2008
8:04 pm

Another true classic drink, one of my favorites.  The Ramos Fizz makes a lovely and very light dessert. 

I’ve been reading David Wondrich’s /Imbibe!/ and held off on watching this until I’d finished his chapter on Fizzes.  Your Fizz segments complement the book well. 

On to the Bucks Fizz….

Thomas 28 Apr 2008
8:59 pm

BTW Robert, thanks for the tip about shaking “dry” first to emulsify the ingredients.  Great wisdom there. 

Oh, and why do you shake the soda siphon before using it?

Robert Hess 29 Apr 2008
1:34 pm

@Huhu - Correct, originally a Fizz was served in a “Delmonico” glass, without ice. But over time they have come to be served with ice as well. More often than not these days you’ll see them served with ice, and personally I don’t have a problem with that.

@Thomas - I give my soda siphon a shake to ideally increase the pressure a bit in it. Note that doing this in a normal twist top bottle isn’t a good idea, but in a siphon it will increase the pressure thus also the force at which the soda will come out.

Alex 5 May 2008
12:53 pm

Doesn’t the citrus curdle the cream? Or is that desirable in this drink? Just wondering.

Robert Hess 5 May 2008
1:00 pm

Now we are starting to get into the “Molecular Mixology” (MM) side of things. Not because curdled drinks are some new bit of MM ‘flair’, but because thinking through, and experimenting with, exactly what is happening as the drink is being made is what MM is all about.

And to be honest, figuring out what is going on with the cream and citrus isn’t something I’ve looked into here.

But yes, citrus will curdle cream, in fact this is the process for making simple cheeses. Bring some milk to a simmer, then add some citrus, and you’ll eventually get some curds which you can then compress into a simple cheese. Indian “Panir” to be specific, which is similar to Mozerella.

A Ramos Gin Fizz isn’t a “curdled” drink. It has a nice foamy consistency. Does the chill inhibit curdling? Or is it the violent shaking which instead combines the milk and egg proteins such that they don’t bunch up? Might be worth a little experimentation.

Wonder what Harold McGee or Alton Brown might have to say about this.


Stevi Deter 10 May 2008
4:25 pm

Having read the comments before giving the recipe a try, I kept my eyes on the shaker after adding the cream after the citrus, and it sure looked curdled! But once I shook, shook, and shook some more, I can’t say it tastes curdled. More like having a soft citrus and orange water flavored whipped cream on top. Absolutely worth the effort.

Thanks for the encouragement to try another classic recipe, Robert!

Eugenia 19 May 2008
5:02 pm

Hi Robert,

I’ve been trying without success to make a foamy egg white drink (you can see my first attempt at: http://culinariaeugenius.wordpress.com/2008/05/03/april-showers-bring-may-flowers/ ).  The second attempt was better, but not anything near what you accomplished here.  I shook it more than you did without the ice, then only did a few shakes with the ice.  I’m kind of wimpy and noticed your shaking was really vigorous—I wonder if that’s the secret.  I’m also using a small shaker (I have small hands).  Maybe the likker needs more space?  Any ideas would be appreciated…


Robert Hess 19 May 2008
5:43 pm

Eugenia, Have you ever tried to whip up eggwhites by hand? Essentially, this is what you are doing when making this, or other foamy egg-white drinks.

So yes, a very energetic and long shake is needed for this drink. I would also recommend something bigger than a “small” shaker. Not sure what size you have, but I often see steak restaurants making their Martini’s in “half-size” shakers, which they bring out to the table and shake them up tableside with… Those shakers are worthless, there isn’t any way you can really get the proper chill with them (and of course you shouldn’t shake a Martini to begin with).

Remember, you can always use two hands to shake your drinks, in which case it would be hard to find a shaker which was “too big”.


Eugenia 19 May 2008
9:27 pm

Thanks, Robert.  I appreciate your comment.  I’ll give it another go.  My shaker isn’t half-size—I’d say more like 3/4-size.  I’ve been shopping for a new one but haven’t found the one that fits perfectly in my hand.  I do think a larger one would work better, for precisely the reason whipping egg whites by hand works better with a big whisk, more aeration. 


Ruben 30 Mar 2009
8:49 am

Video Clicks tells me you are using Fee Brother’s Orange Flower Water. Isn’t that the The Bitter Truth one though?

Robert Hess 30 Mar 2009
9:00 am

Yes. I’m using “The Bitter Truth” orange flower water here, but essentially any orange flower water will work. The purpose of the VideoClix links are two fold… a) provide easy access to where to buy the product, b) provide some “ad revenue” :-> so we can continue providing new episodes.

While you can buy products from the Bitter Truth online (http://the-bitter-truth.com/), shipping costs for simply a bottle of orange flower water to the US is rather prohibative. So linking to Fee Brothers Orange Flower Water on Kegworks.com provides our users with something they might actually purchase.

Mike 14 Feb 2010
6:59 am

If making drinks for two or more, can you use a whisk, electric whisk or even a blender to make the drink?

Robert Hess 14 Feb 2010
7:12 am

Mike, if I needed to streamline the construction of multiple Ramos Gin Fizz’s, I think I’d try using a blender, but being careful to avoid turning it into a “blended” drink. I’ve also mischieviously wondered if the “Waring Electronic Martini Maker” (http://www.amazon.com/dp/B000VWAK6Q) might work well for this.

Nick L. 24 Oct 2010
10:28 am

Mike -

A simple electric microwhisk works perfectly for this drink and others that include egg white.  Dare I say they work much better than shaking alone.  Simply, you can emulsify the mixture and aerate it much more efficiently with an electric whisk (and you won’t throw out your shoulder trying to shake it to death).

Benjamin D. 4 Jan 2011
1:54 pm

Going back to the conversation about curdling, I actually have some experience with cheese production in Africa (long story). Basically what I found was that the fresher the milk, the harder it would be to curdle. So, while an old bottle of milk could possibly go off with a few tablespoons of lemon juice (and even then heating was required unless it bordered on spoilage), I wouldn’t be too concerned about it for fresh dairy. In fact, a common substitute for bakers who have no buttermilk is to take one tablespoon of lemon juice or vinegar to one cup of fresh milk, then wait ten minutes. I’ve done this many times and although the milk thickens slightly, it certainly doesn’t curdle. Just use fresh cream and your Ramos Gin Fizz will be fine.

jellydonut 5 Aug 2011
8:27 am

The cream definitely turned itself into chunks as I poured the ingredients. It didnt help that I poured the citrus juices before the cream - it ended up solidifying in my measure!

I poured the gin last, and cleaned out most of the cream left with it.

It didn’t matter though, mixing and cold shaking turned it into a delicious frothy mix anyway. Best drink I’ve ever had.

My cream is not new, it’s been in the fridge a while. Same for my eggs. It would probably have been much better with fresh stuff.. But still the best I’ve ever had. I also missed out on the orange flower water. I got tired of looking for it and decided to finally make this drink without it. It’s a grand drink regardless. Can’t wait to make a PROPER one.

How do people feel about orange bitters in the Ramos?

TheBalch 17 Jun 2012
1:09 am

Mr. Hess,

This drink looks exceedingly lovely. I’m going to try it as soon as I can order some orange flower water! The orange flower water you used looked like it was commercially produced—would you mind telling us what brand it is? I saw that Fee Brothers produces several flower waters, orange among them. I wonder if you or any of your other readers have used that specific brand of orange flower water?

This actually reminded me of something I’ve been pondering for a while. Why shake something with ice, only to pour it over more ice? I see a lot of recipes for the Tom Collins which call for this, and it seems redundant. Is there sometimes a practical reason to both shake and serve with ice?

TheBalch 17 Jun 2012
1:11 am

Ah, excuse me. I didn’t realize that your recipe for the Tom Collins calls for just this kind of thing…if I had, I would have gone ahead and posted on that video instead…

jumbolia_woodrum 6 Sep 2013
3:00 pm

Hey Robert - LOVE your shows and website!!

I heard that you do not add ice to a fizz. Can you comment on why you would or would not want to serve on ice????

Thanks much!!

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