Ramos Fizz recipe

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Ingredients

1 ½ fluid ounces premium gin
½ fluid ounce cointreau
½ 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
½ teaspoon vanilla extract
nutmeg

Nutrition Info

353.5 calories
carbohydrate: 33.6 g
cholesterol: 22.3 mg
fat: 7.1 g
fiber: 0.1 g
protein: 2 g
saturatedFat: 4.3 g
servingSize: -
sodium: 27.7 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stick blend all ingredients until well mixed. Pour into an ice filled, 16 ounce glass. Garnish with fresh nutmeg.

Recipe Yield

1 drink

Recipe Note

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.

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