Created by Henry C. Ramos around 1888, the Ramos Gin Fizz was first seen at his New Orleans Imperial Cabinet Saloon, but it became a favorite at Ramos’s subsequent bar, the Stag. Getting the proper foamy, fluffy texture from the egg whites in the drink requires intense shaking, so bartenders used to have “shaker boys” to keep up with the demand, especially during busy festivals like Mardi Gras. In this jelly shot version, we skip the egg white and cheat a little by using a blender to whip the cream, citrus juices, gin, and gelatin for the second layer; the first layer is a mix of orange blossom water, orange zest, club soda, and gelatin softened in simple syrup. Once everything has set, the entire jelly block is flipped out of the pan and sliced. Each jelly shot has less than a quarter-ounce of alcohol, so eight or nine jelly shots equal about one Ramos Gin Fizz cocktail.
This recipe was featured as part of our Jelly Shots for Mardi Gras project.
For the second layer: