The Ramos Gin Fizz is a cocktail that combines some pretty weird characteristics. On the one hand, there are ingredients that don't seem to go together at first glance, plus preparation instructions that would leave any bartender in awe and a result that leaves no palate cold.

Ramos gin fizz recipe

5 cl Gin

1.5 cl lime juice

1.5 cl lemon juice

1.5 cl sugar syrup

1.5 cl cream

3 dashes orange blossom water

Shake the ingredients for a few minutes. Then strain into a highball glass over ice. Don't forget the foam. Top up with a little soda. Garnish with a lemon zest.

With cream, egg white, lemon and lime juice, the drink combines ingredients that, with the best will in the world, do not seem to go together. If you imagine egg whites, cream and citrus juice together, it is hard to imagine that the ingredients could form a homogeneous combination. However, when shaken, the ice cools the liquid down so much (this process can take a good 30 seconds - hence the excessively long shake time) that the cream, egg white and the other ingredients form an emulsion. Admittedly, the drink has been somewhat forgotten and unfortunately has not been rediscovered in recent years like many of its contemporaries. A pity, really. 

The Ramos Gin Fizz first saw the light of day around 1888 in New Orleans. It was in this year that Henry Ramos opened his legendary Imperial Cabinet Saloon bar. The idea of his fizz was so well received that the drink was simply named after him. Legend has it that Henry Ramos employed up to 20 bartenders at the best of times. They did almost nothing else but shake Ramos Gin Fizzes over and over again. After all, Henry Ramos demanded that the cocktail be shaken for twelve minutes in his bar.

Many thanks for the picture to Cocktail beard