The Flavors of the Ramos Gin Fizz: Beyond the Egg White

If you’re a fan of classic cocktails, you’ve likely heard of the Ramos Gin Fizz. This frothy, citrusy drink has been a favorite of cocktail enthusiasts since it was first created in the late 1800s. But did you know that the Ramos Gin Fizz can be made with more than just egg whites? In this article, we’ll take a closer look at the history of the Ramos Gin Fizz, explore some unique variations, and learn how to make this classic cocktail at home.

What is a Ramos Gin Fizz?

The classic cocktail known as the Ramos Gin Fizz originated in New Orleans during the late 1800s. It was created by Henry C. Ramos, the owner of a popular bar in the city’s French Quarter. The drink is made with gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water. The ingredients are shaken vigorously with ice to create a frothy, creamy texture that is both sweet and sour.

The History of the Ramos Gin Fizz

The Ramos Gin Fizz quickly became popular in New Orleans, and it wasn’t long before it began to spread to other cities. In the early 1900s, the drink became a favorite of bartenders and cocktail enthusiasts around the country. However, due to the time and effort required to shake the drink, it was often considered a difficult and time-consuming cocktail to make.

During the prohibition era, the Ramos Gin Fizz became even more popular, as people looked for ways to disguise the flavor of their bootleg gin. However, by the 1940s, the drink had fallen out of favor, and it wasn’t until the cocktail renaissance of the early 2000s that it began to make a comeback.

Exploring Unique Variations of the Ramos Gin Fizz

While the classic Ramos Gin Fizz is made with egg white, there are many variations that use different ingredients to create a unique flavor profile. Here are just a few:

The Ramos Gin Fizz with Aquafaba

Aquafaba, the liquid that is leftover from canned chickpeas, has become a popular vegan substitute for egg whites in cocktails. To make a Ramos Gin Fizz with aquafaba, simply use the same recipe as the classic version, but replace the egg white with two tablespoons of aquafaba. Shake vigorously with ice to create a frothy texture that is just as delicious as the original.

The Elderflower Ramos Gin Fizz

This variation of the Ramos Gin replaces the orange flower water with elderflower liqueur, creating a sweet, floral flavor that pairs perfectly with the gin. To make an Elderflower Ramos Gin Fizz, combine 2 ounces of gin, 3/4 ounce of fresh lemon juice, 1/2 ounce of elderflower liqueur, 1/2 ounce of simple syrup, and 1 ounce of heavy cream in a cocktail shaker. Shake vigorously with ice, then strain into a glass and top with soda water.

The Cherry Ramos Gin Fizz

This variation of the Ramos Gin uses maraschino liqueur and cherry bitters to create a sweet, fruity flavor. To make a Cherry Ramos Gin Fizz, combine 2 ounces of gin, 1/2 ounce of maraschino liqueur, 1/2 ounce of fresh lemon juice, 1/2 ounce of simple syrup, and 1 ounce of heavy cream in a cocktail shaker. Add a few dashes of cherry bitters and shake vigorously with ice. Strain into a glass and top with soda water.

Instructions for Crafting a Traditional Ramos Gin Fizz

Now that you know a bit about the history and some unique variations of the Ramos Gin, let’s dive into the recipe for the classic version.

Beyond the Egg White: The Flavors of the Ramos Gin Fizz

Recipe by Lisa RayCourse: Cocktail RecipeDifficulty: Easy


Prep time


Cooking time






  • 2 ounces of gin

  • 3/4 ounce of fresh lemon juice

  • 1/2 ounce of fresh lime juice

  • 1/2 ounce of simple syrup

  • 1 ounce of heavy cream

  • 1 egg white

  • 3 drops of orange flower water

  • Soda water


  • Add all of the ingredients except the soda water to a cocktail shaker filled with ice.
  • Shake vigorously for at least one minute. The longer you shake, the frothier the drink will become.
  • Strain the mixture into a glass and top with soda water.
  • Garnish with a lemon or lime wedge, if desired.

    Tips for Making a Perfect Ramos Gin Fizz

    The Ramos Gin Fizz can be a bit tricky to make, but with a few tips and tricks, you can create a delicious, frothy drink every time.

    1. Use fresh ingredients: The quality of the ingredients you use will have a big impact on the flavor of the drink. Be sure to use fresh lemon and lime juice, and avoid using bottled citrus juices.
    2. Shake vigorously: To create the frothy texture that the Ramos Gin is known for, you’ll need to shake the ingredients vigorously for at least one minute. If you have a cocktail shaker with a built-in strainer, use it to strain the mixture into a glass.
    3. Use a long shake: Some bartenders recommend shaking the drink for up to 12 minutes to create the perfect froth. While this may seem excessive, a long shake can help create a smoother texture.
    4. Use the proper glass: The Ramos Gin Fizz is traditionally served in a tall, narrow glass, which helps showcase the drink’s frothy texture.


    The Ramos Gin Fizz may have a long and storied history, but it’s still just as delicious today as it was when it was first created over a century ago. Whether you prefer the classic version or a unique variation, this cocktail is sure to be a hit at your next party or gathering.


    1. Can I make a non-alcoholic version of the Ramos Gin Fizz?
      Yes! Simply replace the gin with a non-alcoholic spirit or use soda water in place of the gin.
    2. Is it necessary to use orange flower water in the classic recipe?
      While it’s traditional to use orange flower water, you can leave it out if you don’t have any on hand.
    3. Can I use a blender to make the Ramos Gin Fizz?
      No, using a blender can actually cause the drink to become too thick and frothy. Stick to using a cocktail shaker.
    4. Can I make the Ramos Gin Fizz ahead of time?
      No, this drink is best served fresh. It’s important to shake the ingredients just before serving to create a frothy texture.
    5. What other cocktails can I make with aquafaba?
      Aquafaba can be used in place of egg whites in a variety of cocktails, including the Whiskey Sour and the Clover Club.