TL;DR: The Ramos Gin Fizz is what happens when New Orleans decadence meets cloud-nine texture. Born in the 1880s, this theatrical shake-fest demands commitment—double shake, egg white emulsion, cream clouds towering over the rim. The payoff?

The Ramos Gin Fizz is what happens when New Orleans decadence meets cloud-nine texture.

Born in the 1880s, this theatrical shake-fest demands commitment—double shake, egg white emulsion, cream clouds towering over the rim. The payoff? A drink that tastes like citrus velvet with a floral ghost note. This is porch season's power move.

🥃 INGREDIENTS: • 2 oz gin • 0.5 oz fresh lemon juice • 0.5 oz fresh lime juice • 0.5 oz simple syrup • 3 dashes orange flower water • 1 egg white • 1 oz heavy cream • Soda water

🥄 METHOD: 1. Add gin, lemon juice, lime juice, simple syrup, orange flower water, egg white, and heavy cream to a cocktail shaker without ice. 2. Dry shake vigorously for at least 30 seconds to emulsify the egg white and cream. 3. Add ice to the shaker and shake again for another 30 seconds until well-chilled. 4. Strain into a chilled highball glass. 5. Top with a splash of soda water and allow the foam to rise above the rim of the glass.

Save this for your next brunch flex.

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