Prep 5 mins
Cook 0 mins
If you’ve never had a Ramos Fizz, then you really must try one. This cocktail traces back to 1888, when it was first served in New Orleans (Meyer’s Restaurant). The recipe uses egg whites which results in a frothy drink that is perfect as a brunch cocktail. It’s also been said that it’s good for a hangover. I don’t need to hangover to enjoy this drink. There are several variations, but this recipe was given to me 30 years ago. This recipe was once served at a Monterey, California bar called “The Clock Garden Restaurant”. I’ve tweaked it a bit, and I think I’ve come very close to replicating it. Don’t skip buying Orange Flower water— it’s a classic ingredient.
- 2 ounces gin
- 1 ounce triple sec (or Cointreau)
- 4 ounces sweet and sour cocktail mix
- 1 egg white (I buy liquid eqg whites, which work just fine)
- 4 ounces cream (half & half)
- 1⁄2 teaspoon orange flower water (a "dash" really)
- 1 tablespoon powdered sugar (or fine sugar)
- ice (I use about 4 ice cubes)
- nutmeg, grated for garnish
- 1 ounce fresh orange juice (not from concentrate)
- Add all of the ingredients (except for the nutmeg) into a blender.
- Blend for 1 minute on high, until creamy and froth.
- Traditional this is serve in a tall glass and garnished with nutmeg.
- Ingredient notes:
- *Some people choose to squeeze fresh lemon & lime juice and add simple syrup.
- ** powdered egg whites can be used, if you are afraid of raw eggs. I've never had a problem!
- Orange Flower Water is not that difficult to find. If found mine at Trader Joe's or most liquor stores should carry it.