The Ramos gin fizz was invented by Henry C. Ramos in New Orleans back in the 1880s. With the creaminess from the heavy cream, it’s an adult milk shake with some floral notes to it. And the best part? The thick layer of egg white foam that you’ll want to eat directly with a spoon because it’s a slightly tart meringue and addictive as hell. I decided to take this drink one step further by omitting the uninteresting club soda and replacing it with the most refreshing Ramune. Ramune is an old school Japanese soda which comes in a blue glass bottle with a marble acting as the bottle stopper. You push down the marble to open the bottle, and drink it as the marble clinks around. The distinct flavor is unlike any soda made in the United States. The taste and scent of Ramune make this the most refreshing soda you’ll ever have, and the flavor will remind you of the color light blue (you’ll know what I mean once you try it). You can find it at your local Japanese grocery store, but make sure to get the original flavor since there are a variety of flavors out there these days.
When making the Ramune Gin Fizz, there are some things you need to keep in mind. First, don’t cheat on the shaking process (both dry and wet) or else you won’t have any of the impressive foam. Curious about what a dry shake is? Read up on dry shaking here. Second, don’t omit the orange blossom water. This floral scent is crucial in masking the eggy smell of the foam. Third, be patient and wait the full 30 seconds before pouring the Ramune. If you don’t wait long enough, the egg white foam won’t have enough time to solidify and will spill over the sides of the glass instead of being pushed straight up. With that in mind, happy shaking!
Ramune Gin Fizz
- 2 oz Gin
- 1/2 oz Lemon Juice
- 1/2 oz Lime Juice
- 1 oz Simple Syrup
- 1 oz Heavy Cream
- 1 egg white
- 6 drops of Orange Flower Water
- Ramune to top
Separate the yolk from the white and discard the chalazae (the white stringy part). Combine everything except the Ramune in a shaker. Dry shake for 30 seconds. Add ice and shake again for 3 minutes, and don’t cheat here! Pour without straining into a collins glass and wait 30 seconds for the egg white foam to take shape. Touch a bar spoon to the Ramune bottle while pouring to direct the liquid into the center of the egg white foam. Pour until the egg white foam is pushed out of the cup slightly. Add a straw and serve!