Fizz up your night with this frothy N’awlins classic, made the hard way—because you’re worth it! We whip real egg whites and heavy cream into a cloud of decadence, laced with delicate orange blossom water, fresh-squeezed citrus, and the crisp, botanical snap of Japanese gin. Shaken ‘til it sings, this silky masterpiece is a vintage dream in every bubbly sip.
History: Born in 1888 at Henry C. Ramos’s Imperial Cabinet Saloon in New Orleans, the Ramos Gin Fizz was an instant star—its velvety texture and citrusy zing a revelation in a city that loves a good drink. Ramos, a perfectionist, insisted on shaking it long and hard (up to 12 minutes!), hiring “shaker boys” to keep up with demand as crowds flocked to taste it. By the early 20th century, it was a French Quarter icon, even catching the eye of Louisiana Governor Huey Long, who famously adored it. In the 1930s, Long brought a Ramos bartender to New York’s Roosevelt Hotel to teach the recipe, cementing its legend. Prohibition nearly killed it, but the fizz bounced back, a fizzy symbol of New Orleans’ unshakable spirit.
