Tequila Ramos Fizz Cocktail
The Ramos Fizz was invented in New Orleans in 1888 by Henry Ramos and recently I had the pleasure of enjoying one at the famous Arnaud’s French 75 bar. The mixologist at this New Orleans bar is Chris Hannah, a bartender who is recognized and written about in Esquire, New Yorker and many other publications and it was he who made my Ramos Fizz.
The Ramos Fizz is citrus based, so it came to me that Tequila would be a natural for the base recipe. The results exceeded my expectations but you be the judge. Let’s go and make one.
Ingredients
Makes one cocktail
1 ½ oz of Tequila blanco
1 egg white
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz simple syrup
4-5 dashes of orange-flower water
1 oz heavy creme
plenty of ice
2 oz club soda
Curl of citrus fruit for garnish
Preparation
In a cocktail shaker, add the first 6 ingredients and shake vigorously to mix. Next add creme and ice and shake vigorously for 1 minute. Place the the club soda at the bottom of a tall cocktail glass and using a strain pour the mixture over the club soda. Finish with a garnish and straw
Note
This is not an everyday drink and you have to make one or two at a time but the effort is worth the time. So relax and take yourself south of the border with a Tequila Ramos Fizz and enjoy this cool and refreshing cocktail.
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Hank, we loved this concotion! Great adaptation…how many did you imbibe while perfecting this? Lucky man…to the laborer belong the fruits of it.
Did you try agave syrup vs the simple? LET ME KNOW?
JIM
I used simple syrup but your suggestion of using agave syrup is a brilliant idea that I will test on my next batch. I always test my recipes but I quadruple the effort when it comes to alcoholic beverages.
I wanted to try this recipe this week-end before I use my tequila that disappears way too fast for margs, etc. However, I am clueless as to where I can purchase orange flower water locally. Su amigo, Jim, has apparently found a source, but that source is out of state, too far for me to travel on a tank of gas!!! Like the idea too of agave, and would appreciate the results of that “taste test”.
Mission Liquor on Washington Blvd sells Orange Blossom Water. With all the trend in cocktail cuisine at the better bars I would expect most fine liquor stores carry the product.
FYI. It has many names, eau de fleur d’oranger, orange flower water, orange flower essence, but whatever you call it, it’s a VITAL ingredient for many deliucious French recipes. Crepes, Christmas mousse, madeleine, Provençal Christmas cake and more call for it as their ingredient. Orange flower water is created by soaking the flowers of Seville oranges, distilling them and creating a strong flavor that gives life to all manner of tasty French treats!
It’s not just a French product though, you’ll find it in cuisine all around the world. In Mexico it’s used to flavor wedding cakes, baklava in the Middle East, scones and marshmallows in the US and even in some alcoholic drinks like Ramos Gin Fizz. Since it’s a tiny white delicate flower, it’s seen as a symbol of purity and summer, so you’ll see it in a lot of delicious summer dishes. Some cultures even use it to flavor the drinking water like Teisseire syrups.