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Ramos Gin Fizz

Any gin fizz is essentially gin with soda water and a few other ingredients, but this Ramos gin fizz recipe is something spectacular. It's one that almost blurs the line between dessert and drink.

It's something when a bartender makes a drink so different that he puts his own name to it, but this concoction is something else. It started in 1888 in New Orleans, and it added cream, egg and sugar to the existing gin fizz recipe. Naturally, this makes it a lot thicker and creamier, and it creates a whole new flavour. This is one recipe you don't want to miss.

Ramos Gin Fizz


  • Collins glass
  • 1 double shot of CollaGin gin
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • 1 single shot of simple syrup
  • 4 tablespoons of cream
  • 1 egg white
  • 2 dashes of orange blossom water
  • 2 drops of vanilla extract
  • Soda water to fill
  • Cocktail shaker
  • Ice

How to serve it

  • Pour all the ingredients into a cocktail shaker apart from the soda water and ice.
  • Shake hard for around 2 minutes.
  • Add the ice and shake for another minute.
  • Strain it into the glass, top with soda water and serve.

Part of the trick to making this Ramos gin fizz recipe is to dry-shake it (which means shaking without ice) first so that the sugar and the alcohol end up reacting with the egg to create a smooth, delicate foam. Variations usually involve eliminating the egg, cream, orange blossom water and vanilla and substituting something else, such as whiskey (a whiskey fizz) or sloe gin (a sloe gin fizz).