Get in the Mardi Gras Spirit with the Storied Ramos Gin Fizz

When asked what the perfect Mardi Gras cocktail is, it’s hard to come to a decision. Of course the boozy Hurricane comes to mind, but New Orleans is home to so many classic cocktails that it’s a challenge to choose just one to celebrate this festive season. Sazerac, Vieux Carre, Brandy Crusta, or even French 75 — the list goes on and on. But one cocktail in particular definitely rises to the top of the list, and that cocktail is the Ramos Gin Fizz. A silky smooth concoction of gin, citrus, egg white, and sugar, it’s the perfect accompaniment to a day spent celebrating in the French Quarter.

The Ramos Gin Fizz was created by bartender Henry C. Ramos of the Imperial Cabinet Saloon in 1888. The standard fizz generally consisted of a spirit, lemon juice, sugar, and carbonated water; the inclusion of an egg white turned it into a Silver Fizz. Ramos improved upon those recipes with the addition of lime juice, cream, and orange flower water. Although the ingredients are simple, the preparation takes some work, as shaking the cocktail to achieve it’s signature foamy, frothy head can take several minutes of vigorous shaking. Back in Ramos’ day, the cocktail was shaken for an incredible 12 minutes, and at one point there were nearly 30 bartenders employed at the Imperial for the sole purpose of shaking Ramos Gin Fizzes – and they still barely kept up with demand.

Though they they give you much more of an arm workout than your average cocktail, a well-made Ramos Gin Fizz is always well worth it. So skip the gym on Fat Tuesday and make a few of these instead!

Ramos Gin Fizz

2 oz gin

.75 oz simple syrup

.5 oz heavy cream

.5 oz lemon juice

.5 oz lime juice

3 dashes orange flower water

Club soda

Combine all ingredients except club soda in a shaker without ice. Shake vigorously for several minutes. Add ice, shake again for several minutes. Strain into Collins glass. Pour a small amount of club soda into shaker and pass back and forth between both halves to pick up egg residue, pour on top of drink to create foam. For an even foamier head, pour a little bit of club soda directly on top of the drink to allow foam to rise. Enjoy!