Ramos Fizz
"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."
Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Orange Flower | 1 medium (131g) | 62 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Gin | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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