Directions:

A Ramos Gin Fizz (also known as a Ramos Fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass.

History:

The addition of orange flower water and egg whites has a significant effect on the flavor and texture of the drink as compared with a regular Gin Fizz. The possible danger in using raw egg in the drink means that most bartenders use powdered egg white.

The Ramos gin fizz was invented in 1888 by Henry C. Ramos, at his bar in Meyer's Restaurant. It was originally known as the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar employed dozens of "shaker boys" to create the drinks during periods of heavy business.

The drink was popularized by the Roosevelt Hotel in New Orleans and governor Huey Long's fondness for the drink. In July of 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel in New Orleans to the New Yorker Hotel in New York to show the staff there how to make the drink, so that he could have it whenever he was in New York. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and continues to make it today (now known as the Fairmont Hotel). - Wikipedia

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