The Ramos Fizz is a classic New Orleans cocktail that dates back to 1888 when its creator, Henry C. Ramos, unveiled the iconic drink at his Imperial Cabinet Saloon on Gravier Street. Despite being around for over 130 years, the Ramos Fizz has stood the test of time and become a beloved favorite amongst locals and tourists alike – much like another NOLA go-to: the Sazerac.
At first glance, it’s easy to mistake the Fizz for a Gin Fizz with its combination of gin, lime juice, sugar and egg white. However, what sets this concoction apart from other cocktails is its unique blend of ingredients including orange flower water; several drops of “fizzy” Pernod or anise-flavored liqueur; cream (or half-and-half) instead of milk; along with vanilla extract for added sweetness. With such a wide range of flavors coming together in harmony, it’s no wonder why this concoction has been enjoyed by generations!
Though many recipes have evolved over the years, one thing remains true: if you want to make a proper Ramos Fizz then you must pay attention to how it is prepared or risk losing its signature flavor. To make a proper Ramos Fizz, start by dissolving two teaspoons of sugar into four ounces of gin. Then add juice from one small lime before stirring in the cream-based ingredients (i.e. vanilla extract and heavy cream). Once all the liquid components are fully incorporated together, top off your glass with some club soda and garnish with an orange slice or lemon twist for presentation purposes.