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Creamy Ramos Gin Fizz
A staple of New Orleans cocktail culture, the Ramos Gin Fizz is famous for its rich, creamy texture and bright citrus notes. Originally, this drink required a team of bartenders to shake it for minutes on end. This modern version uses a blender to achieve that signature frothy consistency in seconds. You'll blend gin, fresh lemon and lime juice, and a splash of cream with ice before giving it a final lift from chilled club soda. It's an incredibly refreshing drink for a weekend brunch or a warm evening on the patio.
Equipment
- Blender
Ingredients
- 3 cups ICE CUBES
- ¾ cup GIN
- ¼ cup HALF-AND-HALF OR LIGHT CREAM
- ¼ cup SIMPLE SYRUP, CHILLED
- 2 tablespoons FRESH LIME JUICE
- 2 tablespoons FRESH LEMON JUICE
- 1 cup CLUB SODA, CHILLED
Instructions
- 1Place the ice cubes, gin, half-and-half, simple syrup, lime juice, and lemon juice into a blender. Process the ingredients until completely smooth. Blending instead of shaking creates the cocktail's signature frothy texture in a fraction of the time.
- 2Divide the mixture evenly among four stemmed glasses.
- 3Top off each glass with the chilled club soda and give the drinks a gentle stir to combine.
Notes
- Glassware: Chill your stemmed glasses in the freezer for 10 minutes before blending to keep the cocktail cold longer.
- Ingredients: Freshly squeezed lemon and lime juice make a huge difference here. Avoid bottled citrus juice for the best flavor.
- Swap: If you don't have half-and-half, heavy cream works perfectly and yields an even richer foam.