A New Orleans landmark from 1888, the Ramos Fizz is a gin sour transfigured by cream, egg white, and a perfume of orange flower water and vanilla. The relentless shake — Henry Ramos famously kept a relay of bartenders passing the tin — whips it into a silky, cloud-like body that a splash of soda lifts into a meringue dome above the glass. Floral, citrusy, and luxuriantly soft, it is brunch in a tall glass.
Shaken · Highball · None
add
Combine gin, lime juice, lemon juice, simple syrup, cream, egg white, orange flower water, and vanilla extract in a shaker — everything except the soda water.
shake
Add ice and shake hard for about two minutes to chill and aerate.
strain
Double strain back into the shaker, discard the ice, and dry shake without ice for another minute to build the signature silky foam.
strain
Strain into a chilled highball glass, no ice.
top
Top slowly with a splash of soda water to lift the foam into a domed meringue cap above the rim.