Happy National Henry C. Ramos Day, Celebrate with the Peach Blow Fizz at Nocturno in Vegas

October 27 marks National Henry C. Ramos Day, a celebration of the bartender who created one of the most iconic cocktails in history, the Ramos Gin Fizz.

Every great cocktail has a story, and few are as frothy, fabled, and misunderstood as this classic. Created in 1887 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, the drink quickly became a Southern sensation. Ramos’s original recipe called for gin, citrus, cream, egg white, orange flower water, and soda, all shaken to a silky, cloud-like texture that became the stuff of legend. The drink was so popular that Ramos reportedly employed a line of “shaker boys” to keep up with demand, each one passing the cocktail down the line to achieve its famously long shake. The Ramos Gin Fizz wasn’t just a drink; it was a spectacle that embodied the golden age of bartending.

Today, at Nocturno Cocktail Bar in Las Vegas, Bar Director Lu Lopez is breathing new life into this classic. Trained under Attaboy’s Sam Ross and formerly of Youngblood, one of North America’s 50 Best Bars, Lopez champions the art of the timeless cocktail with a modern, approachable sensibility. At Nocturno, the Ramos Gin Fizz is the star of the menu, with a full selection of the classic Fizz and unique variations available.

We caught up with Lu Lopez to explore what makes the Ramos Gin Fizz such a timeless cocktail and how Nocturno re-imagines it for a new generation.

The Ramos Gin Fizz dates back to 1887 and remains one of the most iconic cocktails in history. What do you think gives it such lasting appeal more than a century later?

The Ramos Gin Fizz takes time and intention, which is part of what makes it special. It’s a perfect example of how a drink can be rooted in something simple but still feel elevated when it is made with care. It builds on the foundation of the traditional Gin Fizz without throwing off balance. With the Ramos, you’re adding cream and orange flower water, which transforms it into something soft, rich, and almost dessert-like in texture. An expertly crafted Ramos Gin Fizz is a memorable experience, which I think has contributed to its lasting appeal.

Henry C. Ramos’s original recipe called for patience and precision — how do you honor that tradition while making it your own at Nocturno?

We take our time, follow the recipe and keep our systems in check. Making sure we measure and whip shake hard to get that signature foam just right. After it’s poured, allowing it to settle and set for a specific time in the cold before we add the final pour gives it its signature lift. All of this comes together by maintaining the steps. This drink doesn’t allow for hiding or skipping steps. If you get even the timing wrong, you can tell. If you are finding yourself getting excited about the lift and making it too tall past step, you have an over diluted drink. It all goes back to our core belief in bartending. Follow the steps the same every time and you’ll have an amazing outcome.

The Ramos is known for its challenging technique. What do you think bartenders often misunderstand about how it should really be made?

The most common misconception is that it takes a team of bartenders passing around a shaking tin for several minutes to get the right texture. That’s just not true. If you treat the Ramos like any other egg white cocktail, but give it a little time to settle and firm up, you’ll get a silky, frothy drink every time.

You’ve said “technique beats time.” Can you share your process and the thinking behind your signature foam method?

The key is to vigorously dry shake all your ingredients for a few seconds to emulsify first, then wet shake with quality ice, but not so long that you over-dilute it. Then leave space for ice-cold soda water, which helps create that soufflé-like foam head. My pro tip is to let it sit in the freezer for a minute or two before topping off with soda. Also, always use fresh-pressed juice and quality ice. Using sour mix or ice from a freezer full of frozen meat and vegetables will ruin the flavor of your drinks.

Nocturno features an entire section devoted to the Ramos and its variations. What inspired that focus, and how do you reimagine such a classic for today’s guests?

At Nocturno, we slow down and focus on every ingredient and movement, and the Ramos Gin Fizz fits perfectly in that ethos. Our cocktail menu at Nocturno is built like a historic bar guide of the classic cocktail families, and we’ve dedicated a full chapter to modern favorites from the Fizz family. Instead of reinventing the wheel, we celebrate the classics by utilizing the highest quality ingredients, fresh pressed juices and house made syrups, and perfecting the techniques behind each drink.

The Peach Blow Fizz has become a standout on your menu. What makes it special, and how does it connect back to the original Ramos?

The Peach Blow Fizz is essentially a Ramos that swaps the orange flower water for freshly muddled strawberries. It first appeared in the Café Royal Cocktail Book back in 1937, and oddly enough, even though there’s no actual peach in it, the texture and taste are a lot like biting into a ripe peach.

As National Henry C. Ramos Day approaches, what does this cocktail symbolize for you and for the culture of craftsmanship at Nocturno?

It’s such a perfect drink that really embodies us. A lot of people have this belief that bartenders hate when a fizz gets rung in, but with us it’s the opposite. I remember this one time a table of six came in during a busy Friday and every single guest ordered a version of fizz. We didn’t get mad or frustrated but were excited because this was a chance to showcase the dedication to the skill and steps we practice every day. Every single fizz came out beautiful.

If you haven’t seen a tray full of perfectly risen fizz walking through a cocktail bar floor, you haven’t seen anything. There’s a feeling that comes over you when you accomplish that. The bartender that was on the service well that night who was able to react and execute six perfect fizzes at the same time while in the rush really embodies what we are doing at Nocturno. We are so fortunate to have a team that resonates with this mindset and pushes each other daily to achieve that.

So, on this National Henry C. Ramos Day, Nocturno invites cocktail lovers to rediscover the drink that is equal parts craftsmanship and celebration, reminding us all that true classics never go out of style.

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