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Ramos Fizz

By: MGM 
"When you awake in the morning after a few too many you may very well need to have a Ramos Fizz to get you back on your feet. Henrico C. Ramos created the Ramos Fizz in 1888 at the Imperial Cabinet Saloon in New Orleans, Louisiana. This wonderful pick me up combines all the ingredients to get you up and running again. A little hair of the dog in the form of the gin, protein from the egg white, and cream to coat the stomach."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (2)

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 1 drink
 

Ingredients

  • 1 1/2 fluid ounces premium gin
  • 1/2 fluid ounce cointreau
  • 1/2 fluid ounce rock candy syrup
  • 2 fluid ounces half-and-half
  • 1 fluid ounce freshly squeezed orange juice
  • 1 fluid ounce fresh sour
  • 1 dash orange flower water
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • nutmeg

Directions

  1. Stick blend all ingredients until well mixed. Pour into an ice filled, 16 ounce glass. Garnish with fresh nutmeg.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 20, 2010 by Pizazzy   view full review
I haven't found "rock candy syrup" just regular simple syrup. Also, I wish I knew the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 4, 2010 by Skye's the Limit   view full review
I remember the good ol'days when I used to have these every Sunday for brunch. I didn't have...

 

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