The New Orleans Fizz on Mid-Week Mixers

Graphic of mixers If you ever visit New Orleans, you will surely find the Ramos Fizz, also known as the New Orleans Fizz, in most restaurants and bars. While combining gin with cream and egg whites might seem a bit unusual, Henry C. Ramos knew he was onto something when he created the infamous cocktail in 1888. The yummy cocktail became so popular that by the 1915 Mardi Gras celebration bartenders could not keep up with demand. Now even the most adventurous of foodies might balk at the ingredients in this potion, but try it out and you’ll probably agree with Ramos’ decisions. Former Louisiana Governor Huey Long was one of the cocktail’s most famous fans and he even introduced the Ramos Fizz to New York when he brought a New Orleans bartender along on a business trip because he couldn’t do without this delicious beverage. Long apparently referred to this as “his gift to New York.”

You can also make it your gift to your hometown by conquering the mixing of this unusual cocktail. A good gin fizz takes time to make but the reward will be well worth it. Insider Tip: Be sure to shake it really well to ensure the egg is completely mixed. In fact, your best fizz comes from shaking until it hurts (We are still calculating how many calories you can burn preparing this drink!)

Ingredients for 1 cocktail:

• 3 dashes of lemon Juice
• 2 dashes of lime Juice
• 3 dashes of orange flower water *
• 1 1/4 oz. of dry gin
• 1/4 of the white of one egg
• 1 T of powdered Sugar
• 3 oz. of whole milk

Add all of the ingredients to a good cocktail shaker with plenty of ice. Shake very well until good and frothy. Strain into a cocktail tumbler and enjoy!


* Orange blossom water can usually be found next to rose water in Middle Eastern aisles of supermarkets, specialty import shops, and of course online.