Beloved by brunch patrons, the Ramos Gin Fizz is often hated by the bartenders who have to make them. The root of their animosity stems from the drink’s complex construction, the use of heavy cream (leaving everything behind your bar with a fatty, milk-washed grime), and the elaborate shaking techniques involved. The cocktail gets its flavor from orange blossom water and its velvety froth from shaken egg whites. It’s the perfect protein shake for the hungover Southern aristocrat.
Henry C. Ramos developed his variation on a classic Gin Fizz in the late 1880s at the Imperial Cabinet Saloon in New Orleans. His original instructions required a dry shake prior to incorporating ice, at a length of 12 minutes per drink. According to legend, Ramos employed a team of "shaker boys" to shake his cocktail. Due to high volume of requests for the drink, the shaker boys were often overwhelmed.
The cocktail reached an audience outside of New Orleans when Louisiana governor Huey P. Long taught the art of the Fizz to bartenders at the Roosevelt Hotel in New York. The hotel later trademarked the drink and continues to make the Fizz in its original iteration to this day.
This variation on the Ramos Gin Fizz combines the cocktail with a Mango Lassi. The heavy cream that bartenders hate is swapped out for yogurt liqueur.
Instant Karma Fizz
1 ½ ounces Bombay Dry Gin
1 ounce Bols Natural Yoghurt Liqueur
¾ ounce mango juice (use Looza if you’ve got it)
¾ ounce egg white
½ ounce lime juice
½ ounce simple syrup (1:1)
2 dashes Fee Brothers cardamom bitters
3 drops orange blossom water
3 drops saline solution (1:1)
Approx. 1 ounce soda water
How to Make It
Combine the ingredients in a shaker without ice and shake vigorously to combine.
Add ice to the shaker and shake again for at least 2 minutes, more if you can take it (the tin will become cold to the touch).
Strain into a Collins glass, top with club soda, and stir.