Ramos Rum Fizz

Ramos Rum Fizz – The classic Ramos Gin Fizz gets a Caribbean twist! Originally created in New Orleans in 1888 by Henry C. Ramos, the gin-based version became famous for its silky texture and elaborate shaking process. This rum variation brings tropical depth, balancing rich, frothy smoothness with bright citrus and warm vanilla notes. Patience is key—shaking this one properly is a workout, but the result is a luscious, cloud-like cocktail. The requisite elevated foam at the top is tricky and all about the process! Enjoy!

In a boston shaker with 2 king cubes add:

🍹 2oz Aged White Rum (Probitas from Foursquare)
🍹 .50oz Fresh Lemon Juice
🍹 .50oz Fresh Lime Juice
🍹 1oz Simple Syrup
🍹 1oz Heavy Cream - Calder Dairy
🍹 1 Egg White
🍹 2 dashes Orange Blossom Water - NielsenMassey
🍹 1oz Soda Water (to top)

Shake with king cubes for 1 minute vigourously to build foam. Strain out ice and shake hard for another 3 minutes (yes, 3 minutes!. Strain into a tall chilled glass, then let stand for 3 minutes. This is crucial! It allows the foam to solidfy. Use a straw a poke a small hole in the center of the foam, then pour carefully 1.5 oz of soda water until the foam rises above the rim of the glass about 3/4 of and inch. Enjoy!

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