Ramos Gin Fizz Cocktail

Ramos Gin Fizz Cocktail Cocktail Story

Arguably the most notorious New Orleans classic, the Ramos gets its name from its sole creator: Henry C. Ramos, a bartender known for his professional poise and intolerance for drunk fools as much as he was for his impeccably made cocktails. What made a Ramos distinct from a run of the mill fizz? Orange blossom water and heavy cream, both respectively imparting a floral aroma and a silky texture. But it was the environs the fizzes were imbibed in that was unique in itself - Ramos‘ bar, the Imperial Cabinet Saloon, was civil with never a drunk in sight and shut its doors early in the evening. Ramos fizzes became so popular at the time that a team of young “shaker boys” would do nothing but shake cocktails all throughout the evening. And they would shake for a very, very long time. The Ramos demands a thorough whipping to come out perfectly creamy. Similarly to other gin cocktails popularized in the late 1800s, the gin used in a Ramos was Old Tom gin. After Henry Ramos made his last original fizz on the eve of prohibition, our palette and demand for the sweet, sophisticated gin dwindled. The Ramos is typically made with London dry gin these days, but if the drink is made with any respect at all, it is shaken for a very, very long time.