Ramos Gin Fizz

September 12th, 2011

With a little bit more time on my hands, I’ve decided to get back into mixing shape. When I mixed a drink for friends recently, I’ve felt slow. Stuff I used to love to make just doesn’t come out right. For some things this was not surprising. For whatever reason, I find that my timing on a martini gets off if I haven’t done one recently. I got through the same motions, but if they aren’t practiced, the drink just doesn’t taste quite right.

So of course in jumping back in I picked a drink that always used to haunt me: the Ramos Gin Fizz.

It’s a pain in the ass, and I’ve never ordered it in a bar because it takes so much of the bartender’s time. The mojito takes a while, and I’ll only order if it things are slow. I don’t want the bartender having to rush and potentially mess up the drink, and I sure as hell don’t want him frustrated with me for rushing him. The Ramos Gin Fizz takes, I don’t know… four times as long?

Many have mixed it before me, and they probably did better. It’s always been a drink that haunts me. I either get separation or tiny little balls of curdled milk-fat in it, depending on whether I shake it little or too much. I think I got it right once, and fortunately my wife was there to taste it too.

Ramos Gin Fizz


• 2 oz. Gin
• 1 oz. cream
• 1/2 oz. lime juice
• 1/2 oz. lemon juice
• 2 teaspoons sugar
• 1 egg white
• Tiny dash of orange flower water

Toss all that together and shake without ice until your arms start to feel tired. Then add ice and shake again until your arms are tired. Pour into glass and add soda to top. You’ll know it worked if you taste it and don’t think how much cream you put in, but instead get a light airy taste of citrus and flower. In my experience if you let it sit for a while it can still separate, so drink up. I won’t go into the disasters that can happen here, but let’s just say you won’t like it if it goes wrong.

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