Ramos Fizz拉莫斯費茲

Colour

White

Style

Long drink

• Gin45 ml
• Lemon Juice15 ml
• Lime Juice15 ml
• Syrup30 ml
• Cream60 ml
• Egg White30 ml
• Orange Flower Water2 dashes
• Sodasome

Glass

Highball glass

Ice

Served up

Technique

Dry shakeShake

Dry-shake first, without ice, to emulsify the egg white and cream, then shake again long and hard with ice until the texture turns silky. Strain into a chilled highball glass and pour soda slowly down the side so the foam rises.

Henry C. Ramos served this at his New Orleans bar from about 1888: gin softened with cream, egg white and orange flower water. It is remembered for the shaking, which by most accounts was passed down a line of bartenders until the foam would stand on its own.