Ramos Gin Fizz

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Few drinks provide a smoother landing after a bumpy night than this New Orleans hangover remedy. Be careful not to slip when pouring the orange flower water; too much spoils the drink.Plus: Ultimate Cocktail Guide

By
Pete Wells
Pete Wells
Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012 and announced in July 2024 that he would be stepping down from the position. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award.
Food & Wine's Editorial Guidelines
Updated on March 27, 2015
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Ingredients

  • 1 tablespoon superfine sugar

  • 3 drops orange flower water

  • 3 tablespoons gin

  • 3 tablespoons half-and-half

  • 2 tablespoons club soda

  • 1 egg white

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fresh lime juice

Directions

  1. Put a handful of ice cubes in a shaker and add, in order, superfine sugar,orange flower water, lime juice, lemon juice, gin, egg white, half-and-half and club soda. Shake long and hard, until the cream and egg white are frothy and the sound of the ice is muffled. Strain into a large glass.

Originally appeared: August 1999

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