|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 19g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Also known as a Ramos gin fizz, the New Orleans fizz was created in the late 1800s by Henry C. Ramos in New Orleans. It is among the Big Easy's most famous drinks. The cocktail became so popular that by the 1915 Mardi Gras celebration, Ramos' 35 "shaker boys" could not keep up with demand.
This classic cocktail is one to add to your list of drinks to know, but remember to shake it really, really well. In fact, your best fizz comes from shaking until it hurts (a minute or more). If a straw can stand up straight in your New Orleans, then you have shaken it properly.
Gather the ingredients.
In an cocktail shaker, pour the gin, cream, simple syrup, lemon and lime juices, egg white, and fleurs d'orange.
Dry shake without ice.
Fill the shaker with ice. Shake vigorously again (more than normal to ensure the egg and cream are well mixed and the drink is silky).
Top with club soda.
Serve and enjoy.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- Orange flower water (or orange blossom water) can be purchased from a store or you can make it yourself. It's often used in Middle Eastern cuisine, so you can find it in markets that specialize in that food (it's also available online). When buying it, check to make sure it's food grade and naturally flavored. In a pinch, orange bitters can be used as a substitute.
- For the best New Orleans Fizz, use fresh-squeezed citrus juices. Half of a lemon and lime should be the perfect amount for one cocktail.
- Cream is typically called for in this cocktail. Some people prefer half and half or milk; both will create a lighter drink.
- The egg white adds to the fizz's silky, foamy quality and really sets the drink over the top. The key to safely drinking raw egg is to ensure your egg is fresh: Pour a glass of water, place the egg inside and if it sinks, it's good. Floating eggs should be discarded.
In the book, "Joy of Mixology," Gary "Gaz" Regan points out that blending this drink is a great option to the long shake. To do this, combine all the ingredients except the club soda with "enough ice to fill one champagne flute" (less than 1 cup, which is typical in frozen drinks) in a blender. It fills two flutes with a splash of soda. His recipe also uses just 1 ounce of cream.