Origin and Evolution of the Ramos Gin Fizz

classic ramos gin fizz in tall glass with orange garnish

The Ramos Gin Fizz captures the creative spirit of New Orleans more than perhaps any other cocktail. Its lush texture, elaborate preparation, and legendary status trace back to a city that values ritual, spectacle, and sensory experiences.

Birth of the Ramos Gin Fizz in New Orleans

Henry Charles Ramos first mixed his iconic gin fizz in 1888 at the Imperial Cabinet Saloon. New Orleans, renowned for its hospitality and leisurely pace, provided the perfect canvas for Ramos’s invention: a cocktail that demanded patience and precision. Original recipes circulated by word of mouth emphasized freshness and the art of long shaking—a dramatic element many bartenders still embrace.

Original Ramos Gin Fizz Recipe (circa 1888)

45 ml dry gin
15 ml fresh lemon juice
15 ml fresh lime juice
30 ml simple syrup
60 ml whole milk (or cream for richer version)
30 ml egg white (about one whole egg white)
2 ml orange flower water
60 ml chilled soda water

Preparation Ritual and the Legendary Shake

Chill a tall fizz glass until frosty.
Add gin, lemon juice, lime juice, simple syrup, milk, egg white, and orange flower water to a shaker without ice.
Dry shake vigorously for at least 30 seconds to build emulsion and foam.
Add plenty of ice and shake very hard for 2–3 minutes (some bartenders still compete for the longest shake or pass the shaker between colleagues).
Strain into the chilled glass, keeping the foam prominent.
Top slowly with chilled soda water to create a lofty, stable head of foam.
Garnish with a single twist of orange, if desired.

bartender shaking ramos gin fizz cocktail for foamy texture

Establishing a New Orleans Classic

As word spread about Ramos’s luxurious, creamy gin fizz, his saloon drew crowds hoping to witness the spectacle of trolley lines of bartenders shaking dozens of drinks in relay. The city’s humid climate and festive culture were a natural incubator for such a refreshing, theatrical drink. By the early 20th century, no respectable New Orleans bar was without its own version of the Ramos Gin Fizz.

The Ramos Gin Fizz in Modern New Orleans

While some details—like the length of the shake or the use of milk over cream—now vary by bar and bartender, the essentials remain. Top establishments such as the Roosevelt Hotel (where Ramos himself worked after Prohibition) continue to serve the drink as a point of local pride. The glass is always tall, the fizz is towering, and the orange flower aroma is unmistakable.

row of ramos gin fizz cocktails at new orleans bar

Legacy and Cultural Influence

The Ramos Gin Fizz endures as more than just a refreshing gin cocktail. Its cult status and elaborate ritual reveal the willingness of New Orleans bartenders to invest extra time and effort in the pursuit of pleasure. The drink has inspired creative riffs across the globe, but nowhere does it hold quite as much sway as in the bars of its origin city. Today, ordering a Ramos Gin Fizz is a sign of appreciation for classic technique, southern hospitality, and a legacy that’s fizzed through cocktail history for over a century.