Ramos Fizz
Gin, citrus, cream and egg white create a soft foam-driven texture, with orange-flower water as a potent aromatic accent.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Gin | 45 | 1.52 | 45 ml Gin |
| Fresh Lime Juice | 15 | 0.51 | 15 ml Fresh Lime Juice |
| Fresh Lemon Juice | 15 | 0.51 | 15 ml Fresh Lemon Juice |
| Sugar Syrup | 30 | 1.01 | 30 ml Sugar Syrup |
| Cream | 60 | 2.03 | 60 ml Cream |
| Egg white | 30 | 1.01 | 30ml Egg white |
| 3 Dashes Orange Flower Water | — | — | 3 Dashes Orange Flower Water |
| 2 Drops Vanilla Extract | — | — | 2 Drops Vanilla Extract |
| Soda Water | — | — | Soda Water |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake all ingredients except soda with ice, then strain back into the shaker for further aeration without ice. Pour into the glass and add soda carefully to raise the foam.
Glass: Highball. Ice: None in serving glass. Garnish: None specified.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: high. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Use pasteurized egg ingredients and follow the approved cold-holding and allergen procedure; alcohol is not a sanitizing step.
Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Ingredient checks: Egg: present; use pasteurized ingredients under the bar’s approved procedure. Milk: check dairy ingredients and all chosen products. These checks are not a complete allergen declaration for every brand or garnish.
Spirit & ingredient choices
Recipe notes & variations
The IBA gives an extended ice-shake followed by further shaking without ice. Service workload is high; the historical relay-shaking anecdote is not a required preparation standard.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.
Compare: Gin Fizz, John Collins, Sloe Gin Fizz — Champagne version, Tom Collins.