A Ramos Gin Fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water and soda water. The orange flower water and egg white significantly affect the flavour and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."

Henry C. Ramos invented the Ramos Gin Fizz in 1888 at his bar, the Imperial Cabinet Saloon in on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.

Ingredients:
45ml Hayman's London Dry Gin

15ml Fresh lemon juice

15ml Fresh lime juice

30ml Simple syrup

60ml Heavy cream

1 egg white

Few drops of orange flower water

Top off with soda

Method:
In a Boston shaker add lemon juice, lime juice and sugar. Dry shake (without ice). Add remaining ingredients except soda water (egg white last) fill shaker with ice and shake long and hard (at least 2 minutes). Strain into a large chilled highball glass and charge with soda water.

Garnish:
Garnish with an orange slice (and freshly grated nutmeg which is optional).