Ramos Gin Fizz

Invented in New Orleans in 1888, this concoction needs vigorous shaking to produce its distinctive frothy cap.

  • Servings: 1

Source: Martha Stewart Living, December/January 1999


  • 1 ounce gin
  • 3 dashes fresh lime juice
  • 3 dashes lemon juice
  • 3 dashes orangeflower water
  • 2 teaspoons superfine sugar
  • 1 large egg white
  • 1/4 cup light cream (or half-and-half)
  • 1/4 cup seltzer
  • Ground cinnamon, optional (for garnish)


  1. In a cocktail shaker filled with ice, combine gin, lime juice, lemon juice, orangeflower water, sugar, egg white, and light cream (or half-and-half). Shake vigorously, and pour into a cocktail glass. Top drink with seltzer, and garnish with ground cinnamon, if desired; serve immediately.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.