A Ramos Fizz is a grown up milkshake cocktail, and one of my favorite adult beverages. Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a “New Orleans fizz”, and is one of the city’s most famous cocktails.I first discovered a Ramos gin fizz cocktail at a local restaurant that, sadly, closed many years ago. The drink is frothy, from whipped egg whites, with notes of citrus and the gin has a very subtle flavor. Be careful, as these can sneak up on you!
NOTE: Due to a computer website glitch, the remaining photos are gone! I will recreate new photos when I can.
Many years ago, there was a restaurant in my hometown of Monterey (California) that was known for their signature “Ramos Fizz” cocktail. I can recall indulging in this frothy drink, while enjoying brunch on the outside patio, a few hundred dozen times. If you’ve never tried one of these, I can attest that they can be a very sneaky drink. They are smooth and silky, like a milkshake, and they can give you a bit of a buzz if you drink more than a couple.
They’re also loaded with calories, but they sure are good! The gin isn’t easily detected (and I usually don’t drink gin). There is a subtle taste of orange and a blend of light citrus, and a garnish of nutmeg that goes perfectly with any kind of brunch. Sadly, the owner passed away and the restaurant lost it’s magic. It closed, for good, but I was given the recipe at least 30 years ago– and then I lost it at some point.
Years later, I indulged in one two of these delicious cocktails, when I had Brunch at Brennan’s in New Orleans. I remember ordering their Eggs Benedict and a Ramos Fizz (another weight busting meal) but it sure was excellent!
A few weeks ago, the craving for a Ramos Fizz hit me. Then, a miracle happened. Somehow, bits and pieces of the recipe, from decades ago, began to return from the depths of my aging clouding memory. The words Gin, Cointreau, orange flower water, egg whites, half & half and nutmeg began to form in my head. I decided to experiment if buying liquid egg whites would work as well as separating eggs. Indeed, it worked very well!
I made one, and presented it to my husband. He liked it! After making a couple of adjustments– adding a little fresh orange juice, sugar and more ice, I nailed it!
I’ve ordered a Ramos Fizz, on rare occasion, from a restaurant or bar. I’ve been disappointed, though, because Orange Flower Water is a key ingredient. To me, it just isn’t the real deal without this product that is is a clear, perfumed distillation of fresh bitter-orange blossoms. It’s not that hard a product to find, actually. I think I bought this bottle either at Whole Foods or Trader Joe’s, a year or two ago.
You will need to make this drink in a blender, so it becomes nice a foamy from the egg whites. You can use Sweet & Sour Mix. You could also go that extra mile and make your own with fresh squeezed lemon and lime juice.
By making these at home, you can drink responsibly. That’s a good thing.
I have heard that this drink can nurse a hangover. Craig and I are spending a very quiet evening at home, with a glass (maybe two) of champagne, so I doubt we’ll need a little “hair of the dog” that bit us. I think our days of partying and drinking are behind us.
For New Year’s Day, my husband and I will enjoy these to celebrate our wedding anniversary– New Year’s Day.
Ramos Gin Fizz – A Grown Up Milkshake
Ingredients
- 2 oz. gin quality
- 1 oz. triple sec or Cointreau
- 4 oz. Sweet and Sour Mix
- 1 egg white I buy liquid eqg whites, which work just fine**
- 4 oz. Half & Half Cream
- 1/2 tsp orange flower water Optional: 1 oz. fresh orange juice can be substituted
- 1 Tbs. confectioners or finely granulated sugar
- ice I use about 4 ice cubes
- Grated Nutmeg for garnish
Instructions
- Add all of the ingredients (except for the nutmeg) into a blender.
- Blend for 1 minute on high, until creamy and frothy.
- Traditional is to serve in this a tall glass and garnished with nutmeg.
Notes
This does sound lovely. I popped in to wish you a Happy New Year. I hope you've had a wonderful holiday and that the new year brings a full measure of good things your way. Blessings…Mary
Happy New Year Deb!
I have never tried that orange flower water, but think I will now.
I have some baking recipes from the UK that call for it, and I subtitute vanilla.
I am drinking Orange Juice (potassium) this a.m. for my hangover.
Not the hair of the dog, but hopefully it will do the trick.
xxoo
Happy new year my dear!
I've never heard of this drink before but it sounds like one I wouldn't be able to put down. (And those are the most dangerous, now aren't they!) Delicious.
I love how our fgood memeories shape our lives Debby. I have looked forward to your culinary journey and the promise of all that inspires me from your kitchen in 2011.
Happy New Year Debby! Looking forward to a great year of blog posts and I wish you health and happiness!
Cheers! Looks like a good one. Happy New Year to you, and many more wonderful years ahead.
I like your grown-up take on the milkshake. Festive and delicious!
Nisrine
Now this is my kind of milkshake ~ Happy new year, looking forward to all your new creations in 2011!
A very happy new year to you.
How wonderful to rediscover your favorite drink. I'm not a gin lover either, but I'd tuck into this one happily. I'm also very curiuos about orange flower water. I must go seek some out because it seems like an ingredient I could have some fun with.
I had that same meal at Brennan's years ago and still remember how much I enjoyed it. I haven't had a Ramos Fizz in ages and will save your recipe for a future celebration. It used to be my mother's favorite drink.
I'm loving that festive picture, Debby! Happy New Year to you!
Hi there! I have just found your blog and what a nice place to visit! Love your German recipes … the pretzels and semmelknodeln look so very good!
This drink recipe reminds me of those orange flavored ice cream treats … totally yummy!
Oh this sounds fantastic… Happy New Year Debby!!
Thank you for sharing this recipe. My uncle, Jim Stone, was one of the owners of the Clock Garden.
Debby, I also cannot locate my recipe from The Clock. I do not recall using 4 oz. of Half and Half. What size glass do you use as there is 11+ oz. of liquid not counting the egg white foam. Is there any chance you could ask Ned (above), whose Uncle was an Owner if someone in his family has the original recipe? My husband has a big Birthday coming up and I’d like to surprise. Him. Thank you so much! Donna
I’m so sorry. I have over 500 recipes that are embedded from keyingredient.com The website sold and the new owners are ignoring my pleas as to why the links are broken on so many of my older recipes. I will try and create a recipe card with my new recipe format. All of my recipes are on key ingredient.com
I remember The Clock as a magical place that embodied the Monterey ofy teens in the 60s, and have longed for a time.machine so I could return and enjoy the garden and food again. I am absolutely going to make this splendid drink very soon in honour of a place that shall forever hold a memory of Sixties MAGIC in my mind.
I really miss that restaurant. I loved their Welsh Rarebit, their Green Goddess dressing, Greek lemon soup– and I loved their Ramos Gin Fizzes. The garden was, indeed, magical. The good old days…
The old Sandbar & Grill on Monterey’s Wharf #2 (the working wharf, not the so-called Fisherman’s Wharf) also used to make a mean Ramos Gin Fizz. Did you ever go there in the ‘80s? Many years ago, they too changed hands, and the drink became a huge disappointment. (The new owners also sadly 86’ed the signature piano bar.)
I was just at the Sandbar and Grill a week ago! Their sand dabs were as good as I remembered. I think Ramos Fizz drinks have been outdated. It’s a shame, because it’s so good!
Thank you for reminding me of the Clock in Monterey and their Ramos Fizz.
So great. We were there from 1971 until 1973 and that was a highlight.
I also remember the old Abalonettis before the remodel. Small and intimate. One of our favorites.
I so miss that restaurant. I spent many business lunches there. I miss their rarebit, Green Goddess Dressing, Lemon Greek Soup and, of course, their Ramos Fizz. I get nostalgic just thinking about that place.