Tract · Cocktails

Sour · Shaken · Historical · complexity 3/5

Ramos Fizz

Considine's Ramos Fizz is a cream fizz with lemon juice, powdered sugar, orange flower water, Old Tom gin, and seltzer.

gin-forward · creamy · citrusy · floral · refreshing

Served in Fizz glass. Ice: Ice.

Variants (3)

The Buffet Blue Book by John H. Considine (1912, p.67)

1 tablespoonfullemon juice acid
1 jiggerOld Tom gin base
1 spoonfulsugar — powdered sugarbase
seltzer — Fizz with seltzer.dilution
1 jiggercream other
ice — Use ice and shake well.other
1 dashorange flower water other
  1. Shake the powdered sugar, lemon juice, orange flower water, Old Tom gin, cream, and ice well.
  2. Strain into a fizz glass, fizz with seltzer, and serve.

Ice: Ice

About Town Cocktail Book by Joe Fitchett (1925, p.27) — About Town 1925

3 dasheslemon juice — Lemon Juiceacid
1 wineglassgin base
1 tablespoonfulsugar base
1 wineglasscream other
1 whiteegg white other
3 dashesorange flower water — Orange Flower Waterother
  1. Shake exceedingly well.

Ice: Ice

This matters because it preserves a social-book Ramos checkpoint after the style had already become canonical.

The instruction to shake exceedingly well is central to the drink's style.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.32) — Cheerio 1928

0.5 lemonlemon juice acid
1 portiondry gin base
orange bitters — A few dashes.bitter
Soda water — Serve in tumbler with soda water.dilution
1 egg whiteegg white other
ice — Fill with ice.other
1 teaspoonfulpowdered sugar sweetener
  1. Pour the gin, lemon juice, egg white, powdered sugar, orange bitters, and ice into a shaker.
  2. Mix thoroughly to combine the ingredients and serve in a tumbler with soda water.

Ice: Ice

Lineage reconciliation

See also: Silver Fizz, Golden Fizz