Ironically, The Ramos Fizz was invented by a bar owner who actually despised imbibing 🍺 and imbibers alike 🍸.   Originally from Indiana, Henry began his career in a beer saloon, called Exchange Alley.  With his brother as partner, they purchased the Imperial Cabinet in 1887, a drinking establishment located on Gravier Street in a historic portion of New Orleans near the infamous French Quarter.

Drink, Don’t Drink 🚦

Widely respected in the community and considered a gentleman of the highest quality, Mr. Ramos ran his bar to reflect this.  He closed his bar every evening at the early hour of 8 o’clock to discourage all-night drinking binges and was open for a mere few hours on Sunday afternoons and only to appease the regular customer.  The Imperial Cabinet was upheld to strict standards of social behavior and morality, accepting only the most well-behaved of clientele. 

He was known to spend his time conversing with his patrons in order to keep an eye out for anyone who was toeing the line of tipsy.  He made sure that any unruly patrons were pointed out to the bartenders so that no further drinks would be served.  

Prohibition Advocate

 In 1919 Mr. Ramos closed his tavern in favor of full support of prohibition.  He famously guarded the famous and wildly popular recipe to his cocktail until just before his death in 1928.  He turned the recipe over to the New Orleans Item-Tribune.  Included in his recipe, this phrase: “The secret tot success lies in the good care you take and your patience, and be certain to use good material.”

The Famous Ramos Fizz

Here’s an interesting fact.  This cocktail called for a full 12 minutes of vigorous shaking in a cocktail shaker.  Well, I just don’t have that kind of time!  Who am I kidding?  Yes, I have the time, but I am sure I don’t have the stamina!   Do the dry shake method described and give it your best 30 seconds!  If you can shake it for 12 minutes, be sure and report back to me.  I’m sure the drink would be incredible after that kind of effort and determination.  Apparently, back in the day, the drink was so popular, they had to employ quite a number of able bodied bartenders to keep the cocktails flowing.

The Recipe

Into a cocktail shaker, without any ice, add 1 1/2 ounces gin, 1/2 ounce freshly squeezed lemon juice and 1/2 ounce of freshly squeezed lime juice.   Next, add 1 1/4 ounces of simple syrup and 2 ounces of milk or half and half or, you can use cream.  Add 1 egg white and 2 dashes of orange flower water.  

Shake vigorously for about 30 seconds.  

Add 1 cup of ice, and continue to shake another 25 to 30 seconds.  Strain the cocktail into a chilled highball or collins glass.  Carefully top with about 3 ounces of chilled club soda, creating the signature foam on top of the cocktail.

À votre santé  (To Your Health!)