She Strengthens

Ramos Gin Fizz Jelly Shots: A Twist on a Classic Cocktail

A Brief History
The Ramos Gin Fizz, created by Henry C. Ramos around 1888, was a staple at his New Orleans Imperial Cabinet Saloon and later at the Stag. This iconic cocktail required intense shaking to achieve its signature foamy texture, often relying on “shaker boys” to keep up with demand, especially during Mardi Gras.

Reimagining the Classic
In this innovative jelly shot version, we skip the egg whites and use a blender to whip the cream, citrus juices, gin, and gelatin for the second layer. The first layer combines orange blossom water, orange zest, club soda, and gelatin softened in simple syrup. After setting, the entire jelly block is flipped out of the pan and sliced into bite-sized pieces. With less than a quarter-ounce of alcohol per shot, eight or nine jelly shots equal about one Ramos Gin Fizz cocktail.

Recipe Overview
Yield: 54 shots
Difficulty: Easy
Total Time: 3 hours
Active Time: 25 minutes

Ingredients

For the First Layer:

• 1/4 cup plus 1 tablespoon Simple Syrup
• 1/4 cup orange blossom water
• 2 (1/4-ounce) packets unflavored gelatin
• 2 cups club soda
• Finely grated zest of 1 medium orange

For the Second Layer:

• 1 1/2 cups gin
• 1/2 cup plus 3 tablespoons Simple Syrup
• 3 (1/4-ounce) packets unflavored gelatin
• 1 1/4 cups heavy cream
• 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
• 1/4 cup freshly squeezed lime juice (from about 4 medium limes)

Instructions

First Layer

1. Combine simple syrup and orange blossom water in a medium saucepan, sprinkling gelatin evenly over the surface. Let stand undisturbed for 3 minutes.
2. Place the pan over low heat, whisking constantly until the gelatin and sugar dissolve, about 3 minutes.
3. Slowly pour in club soda, add orange zest, and stir gently to combine.
4. Pour into a 9-by-9-inch metal baking pan and refrigerate uncovered until set, at least 30 minutes.

Second Layer

1. Combine gin and simple syrup in a medium saucepan, sprinkling gelatin evenly over the surface. Let stand undisturbed for 3 minutes.
2. Place the saucepan over low heat, whisking constantly until the gelatin dissolves, about 4 minutes.
3. Remove from heat and set aside.
4. Blend cream, lemon juice, and lime juice in a blender until thickened, about 15 seconds.
5. Add the reserved gin-gelatin mixture and blend until frothy, about 30 seconds.
6. Pour the cream-gin mixture over the orange blossom layer and refrigerate uncovered until set, at least 2 hours.

Serving

1. Run a knife between the jelly block and the edges of the pan.
2. Dip the pan into hot tap water, submerging it about halfway up the sides for 10 seconds.
3. Invert the jelly block onto a cutting board and cut into 54 (1-1/2-by-1-inch) pieces.
4. Serve immediately.