Creamy. Citrusy. Cloud-like. The Ramos Gin Fizz is one of the most theatrical and talked-about cocktails in mixology history. Invented in 1888, it combines gin, citrus, egg white, cream, and orange flower water to create a silky, foamy, effervescent experience. In Los Angeles, where presentation matters and flavor has to back it up, the Ramos Fizz is a scene-stealer.
Whether you're throwing a brunch bash in West Hollywood or a glam rooftop party in DTLA, the Ramos Fizz is your ace for "wow" factor in both taste and aesthetics.
Ingredients The Ramos Fizz Cocktail (One Serving)
- 2 oz Gin (preferably a clean, neutral London Dry)
- ½ oz Fresh Lime Juice
- ½ oz Fresh Lemon Juice
- 1 oz Simple Syrup
- 1 oz Heavy Cream
- 1 Egg White
- 3 drops Orange Flower Water
- 2 oz Soda Water (to top)
- Ice (for shaking)
- Collins glass
LA Local Tip: Orange flower water is available at specialty grocers like Surfas in Culver City or Grand Central Market. For local flair, pair the drink with AMASS or Loft & Bear gin—distilled right here in LA.
How to Make the Iconic Ramos Fizz (Yes, It's Worth It)
1. Dry shake like your life depends on it.
Add all ingredients except soda water into a shaker—no ice yet. Shake for 15–20 seconds to emulsify the egg white and cream.
- Now shake againwith ice.
Add ice and shake vigorously for another 20–30 seconds. You want volume, texture, and chill. - Strain into a chilled Collins glass.
Don't add ice—this is served without it. Let the foam rise naturally. - Top with soda water—slowly.
Pour gently down the side of the glass to lift the foam upward without breaking it. - Serve immediately.
No garnish necessary. The foam isthe garnish.
Why the Ramos Fizz Is Popping Up in LA's Cocktail Scene
In a city obsessed with health, brunch, aesthetics, and craft, the Ramos Fizz checks every box—rich, citrusy, visual, and rare. LA bartenders are reviving it at:
- Art-deco weddings in Downtown LA
- Sunset brunches in Santa Monica
- Film wrap parties in Burbank
- High-end speakeasies in Koreatown
It's also a perfect way to end a tasting menu or kick off a champagne-free brunch.
FAQs
Is the Ramos Fizz hard to make?
Yes—and that's why it impresses. It takes time, muscle, and precision. But Party Shakers' bartenders are trained to execute it flawlessly, even in high-volume events.
Does it taste heavy?
Surprisingly no. Despite the cream and egg white, the citrus and gin keep it light, refreshing, and clean. Think lemon meringue in cocktail form.
Can you batch it for events?
Partially. We pre-batch the base, then shake and top per order. For VIP guests or signature drink moments, it's unbeatable.
Serve Foam, Flair, and Flavor – Book the Ramos Fizz in LA
If you want your guests to talk about the drink and the bartender, the Ramos Fizz is your move. Old-world technique meets modern LA presentation—and Party Shakers nails it every time. Other great drinks are also available.
✅ Available for events throughout Los Angeles County: Echo Park, Beverly Grove, Venice, and more
✅ Can be served with a "Brunch Classics" or "Foam & Fizz" menu
✅ Optional gold-dusted foam, citrus zest designs, or branded foam art
✅ Delivered by mixologists who blend showmanship and precision