History Of The Ramos gin Fizz
Invented by Henry Ramos in the late 1800s in New Orleans the Ramos Gin Fizz was one of the more popular Mardi Gras cocktails before the prohibition of alcohol. Henry simply called this a Gin Fizz but his variation was different enough and so popular that people would ask for Ramos’s Gin Fizz. On the eve of prohibition going into effect, the story goes that at the stroke of midnight on January 16, 1920 Henry Ramos was asked to make his last gin fizz, and after he served it closed the bar and proclaimed to everyone “I’ve sold my last Gin Fizz”. He never made another cocktail again and died in 1928. 5 years before prohibition would be repealed with he 21st amendment.
What Does It Taste Like
The pairing of Gin, citrus, and meringue is a match made in heaven and easily one of the best tasting cocktails I’ve ever had, and the Ramos gin fizz taste almost exactly like a normal gin fizz. The main but still subtle difference is the Ramos version is slightly creamier because of the addition of half and half. Outside of that they taste the same to me.
The Most Important Ingredient
Fizzes are actually difficult cocktails to get right and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pop open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is the dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice but you will end up working twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip it will pop open a little. as the egg whites unfold they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.
Next and more important is chemistry. For a fizz to properly foam you have to get the science right. Denaturing/unfolding egg protein into a meringue is more science than brawn and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.
- Keep it room temperature.
- Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
- Use sugar to stabilize the foam from collapsing and to form smaller bubbles.
A mistake I made for a long time is using is using eggs fresh from the fridge. Even if I’m doing a dry shake I’m still starting off with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail we use lemon or lime juice. Without using an acid it is much much harder to form a foam. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone and they have never formed a good foam. This needs actual simple syrup. If you don’t use sugar in your Fizz what will happen is the foam will form but it will collapse back into the liquid-y cocktail just as fast and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good but that beautiful foam will be gone, and for these drinks the large foam head is the garnish. The sugar also somehow makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble head.
Fizzes are some of the most elegant and sublime cocktails but they are not the easiest to make. Eventually you can get to a point where you can make them correctly and consistently but it can take a while and many failed attempts. Hopefully the tips I gave help shorten that journey. Also theres a lot of tips and tricks out there for making fizzes and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time and still I have the occasional one that doesn’t foam up well, even though I make them all the exact same. Its just the nature of the egg sometimes and I just accept it and make it again.