New Orleans Fizz

New Orleans Fizz cocktail in a glass

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
384 Calories
22g Fat
20g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 384
% Daily Value*
Total Fat 22g 28%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 66mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 0%
Total Sugars 19g
Protein 5g
Vitamin C 11mg 54%
Calcium 53mg 4%
Iron 0mg 1%
Potassium 139mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 1/2 ounces gin

  • 2 ounces cream

  • 1 1/4 ounces simple syrup

  • 1/2 ounce freshly squeezed lemon juice

  • 1/2 ounce freshly squeezed lime juice

  • 1 small or medium egg white

  • 2 dashes fleurs d'orange (orange flower water)

  • 1 to 2 ounces club soda, to taste

Steps to Make It

  1. Gather the ingredients.

    New Orleans Fizz ingredients in bowls

    The Spruce / Julia Hartbeck

  2. In an cocktail shaker, pour gin, cream, simple syrup, lemon and lime juices, egg white, and fleurs d'orange.

    Gin, cream, simple syrup, lemon and lime juices, egg white, and fleurs d'orange in shot glasses next to a cocktail shaker

    The Spruce / Julia Hartbeck

  3. Dry shake without ice.

    Shake the cocktail shaker

    The Spruce / Julia Hartbeck

  4. Fill shaker with ice. Shake vigorously again (more than normal to ensure egg and cream are well mixed and drink is silky).

    Cocktail shaker next to a glass with ice

    The Spruce / Julia Hartbeck

  5. Strain into a chilled highball glass.

    Cocktail in a large glass

    The Spruce / Julia Hartbeck

  6. Top with club soda.

    New Orleans Fizz in a glass

    The Spruce / Julia Hartbeck

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.

Recipe Variation

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.

How Strong Is a New Orleans Fizz?

The New Orleans fizz is a delightfully light drink, which is why it's often enjoyed at brunch or lunch. It should shake up to an alcohol content of just 7 percent ABV (14 proof), or the same as a high-point beer, only far more interesting.