Ramos Fizz

Name: Ramos Fizz
Yield: 1 glass
Ingredients: 45 ml gin; 15 ml fresh lime juice; 15 ml fresh lemon juice; 30 ml simple syrup; 60 ml fresh cream; 30 ml egg white; 3 ml orange flower water; 0.4 ml vanilla extract; top up soda water

The Ramos Fizz is one of the IBA Unforgettables: 9 ingredients, shaken and topped and served in a highball. That makes 358 ml in the glass, soda included: a long drink.

MethodShaken and topped

GlassHighball

In the glass358 ml

Strength5.4%

Ingredients

45 mlgin
15 mlfresh lime juice
15 mlfresh lemon juice
30 mlsimple syrup
60 mlfresh cream
30 mlegg white
3 mlorange flower water
0.4 mlvanilla extract
top upsoda water

Method

Pour all ingredients except soda water in a cocktail shaker with ice.
Shake for two minutes, double strain in a glass, pour the drink back in the shaker and hard shake without ice for one minute.
Strain into a highball glass, top up with soda.
NOTE:
The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel Internationale in New Orleans.
The Ramos Fizz was originally shaken for 12 minutes by a crew of 30 bartenders who passed the shaker from one to another.

What it tastes like

bitter → sweet: It sits between bitter and sweet: 0.1 out of 10 of bitterness, 82nd of 186 for sweetness.
round → sour: It tends round: 142nd of 186 for acidity, and what little acid there is comes from fresh lime juice.
light → strong: Just 5.4% in the glass: lighter than 79% of the catalogue, and the volume has as much to do with it as the recipe.

Among the five around it on the map it is the only one built on gin.

Five that come close

All Shook Up5 degrees lighter and with milk in place of soda water.
HugoBuilt on vino and with prosecco in place of fresh cream.
MojitoBuilt on rum and with white rum in place of fresh cream.
Horse’s Neck3 degrees stronger and built on brandy.
Moscow Mule4 degrees stronger and built on vodka.

Every drink near the Ramos Fizz on the map

Recipe source: IBA · checked on 30 October 2026