History of the Ramos Gin Fizz
A famous variation of the Gin Fizz is the Ramos Gin Fizz, which captivates with its particularly creamy, airy consistency. In late 19th-century New Orleans, Henry Charles Ramos ran the Imperial Cabinet Saloon with his brother. It is said that the bartender served his first Ramos Gin Fizz there at The Old Hickory restaurant.
35 shaker boys behind the bar of the Stag Saloon
Henry Ramos enhanced the already well-known Silver Fizz (which includes egg white) by adding cream and orange blossom water, creating an early signature drink. In 1907, Ramos opened the legendary Stag Saloon, where guests often waited for hours to be served.
35 shaker boys stood behind the counter and shook until their hands ached, because the secret to a successful Ramos Gin Fizz, then as now, lies in a fabulously airy and creamy consistency that can only be achieved through prolonged shaking.
The unusual ingredients of gin, cream, egg white, orange blossom water, lemon juice, and lime juice combine to form a perfect foam head that rises slightly above the rim of the glass. Ramos published the recipe for his signature drink in the local newspaper, the Item Tribune, without specifying the exact duration of the shaking.
12 minutes of shaking for the perfect foam head?
To this day, the bar scene speculates about the shaking time, with estimates reaching as high as 12 minutes. Even though the consistency of the ingredients may have been different back then, most bartenders today recommend a shaking time of 25 seconds to a maximum of 2 minutes. Better longer than shorter.
With the onset of Prohibition, Ramos closed his saloons. In 1935, the Sazerac Bar at the Roosevelt Hotel acquired the recipe for the Ramos Gin Fizz.
