Ramos gin fizz

A New Orleans classic, the Ramos Gin Fizz was created by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in 1888!

This Ramos Gin Fizz cocktail recipe combines the frothy classic with Limonada Suiça, or Brazilian Lemonade, for a spiked winter twist.

Tongue-Cut Sparrow bar manager Peter Jahnke's contemporary Stallion cocktail recipe capitalizes on the original's same core ingredients.

A floral and citrus-forward cocktail with a rich, frothy texture, the Ramos Gin Fizz blends zest & cream effortless.

Somewhere between a Gin Fizz and a milkshake, the laborious Ramos Gin Fizz cocktail recipe was born in New Orleans in 1888.

A dessert-like Ramos Gin Fizz cocktail recipe variation with cachaça, wheat vodka, carrot juice and bitter lemon soda for a bright finish.

The Ramos Gin Fizz gets an alcohol free makeover, with the flavours of Tzatziki all in one delicious glass.- Difficulty: Intermediate

The Ramos Gin Fizz is about as involved a recipe as we've presented, but the results are attractive and delicious. Here we're making use of something called the reverse dry shake to achieve the best foam top on the drink. When we utilize egg white in a drink we usually dry shake - meaning shake without ice. We ususally do this before we add ice to the shaker and chill the drink. Here we do it the other way around - we first shake with ice to chill the drink, then remove the ice, add the…

In a recent blind-tasting of 10 Ramos Gin Fizz recipes from some of America's best bartenders, the top honors went to this version.