“Orange Julius” Gin Fizz
The Ramos Gin Fizz is one of the quintessential cocktails of New Orleans. The Orange Julius is maybe something you’ve had at a mall. I made up this drink because I didn’t have all the ingredients for a Ramos Gin Fizz, but I really wanted one. I swapped orange juice for the typical lemon and lime juice found in the Ramos, but otherwise, the technique is pretty classic.
Ingredients
2 oz. gin
1 oz. orange juice
3/4 oz. simple syrup
1/2 oz. heavy cream
1 egg white
1 can seltzer
1. Get a tall glass and put it in the freezer.
2. Put all the ingredients except the seltzer into a cocktail shaker. Dry shake (without ice) for 3-5 minutes or until you get tired of shaking.
History Lesson!
The Ramos Gin Fizz was invented in 1888 by Henry C. Ramos. At the Imperial Cabinet Bar in New Orleans, 20 “Shaker Boys” would pass the drink down the line; each taking a turn to give it a shake. Bartenders would shake the drink for 12 full minutes to get the frothy meringue that the Ramos is famous for.
3. Add a few small ice cubes to your shaker and shake hard. How long? Well, you should shake as long as you can handle. I had a Ramos at Bar Tonique in New Orleans and the bartender shook until he no longer heard the ice cracking around in the shaker. Honestly, my hands start hurting from the cold after a minute or so. You will probably never see a professional bartender do this, but I wrapped my shaker in a kitchen towel and kept shaking. It may hurt, but it will be worth it.
4. If you disintegrated the ice during your shake, pour the drink into your chilled glass. If you gave up (no judgement), strain the drink into your chilled glass. You don’t want any ice cube shards in your finished product.
5. There will likely be some leftover foam in your shaker. Don’t leave it behind! Add a little bit of seltzer, swirl it around, and pour everything you captured into your glass.
6. Tap down the glass on a hard surface a couple of times. The goal here is you want the meringue to be level and separated from the “juice” before you pour more seltzer in.
7. Let the drink rest for 2-3 minutes. This will help with the separation. I like to rest the drink in the freezer because I like drinks extra cold.
8. After the meringue is fully separated, slowly add seltzer to get that picture perfect lift.
Notes:
This drink takes a lot of effort. If you did a good job, you will feel that effort in your limbs. Sip it slowly and eat all of the foam.
To make a traditional Ramos Gin Fizz, use 1/2 oz. of lemon juice and 1/2 oz. of lime juice instead of the orange juice. You will also need a few drops of orange blossom water. Some bartenders also add a drop of vanilla extract.