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Blueberry Ramos Gin Fizz Mocktail – A Fancy Mocktail for Sober October

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Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish
Blueberry Ramos Gin Fizz Mocktail

This beautiful, fancy Ramos Gin Fizz mocktail needs to be on your to-do list for Sober October. Being sober shouldn’t mean you can’t enjoy the flavors and appearance of a well-constructed beverage. The Ramos Gin Fizz is known for its high head of foam rising up above the rim of the glass, and in this version, we omit the gin and add some blueberry simple as the syrup to get a gorgeous purple color.

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This no proof version of the traditional cocktail tastes like a cross between a creamy blueberry milkshake and a slightly tart raspberry mousse. The citrus cuts down on the sweetness from the simple syrup, and the cinnamon infusion of the blueberry syrup adds a layer of spice to the overall creaminess. It is heaven in every sip. My only complaint is that it’s gone too soon.

The Ramos Gin Fizz has that lovely tall foam through the use of egg white, cream and vigorous shaking. If you have a latte whisk for your coffee, you can use that to cut down on the amount of time you’ll spend shaking. But let’s back up first:

About the Ramos Gin Fizz

A New Orleans favorite, the cocktail was invented in 1888 in New Orleans by Henry C. Ramos. It’s a riff on the gin fizz, a cocktail with gin, citrus, sugar and seltzer. In Ramos’ creation, the addition of an egg white, a bit of cream, and a whole lot of shaking make the head of foam on the top of the cocktail stiff enough that it rises up over the top of the glass, creating a striking effect and a fabulously tasty cocktail.

Originally, Ramos called for such a long shake of the drink that his bar had to have extra bartenders at the bar shaking Ramos Gin Fizzes so he could keep up with demand. Some advocated shaking as long as 12 minutes.

Personally, it’s a challenge for me to keep up a vigorous shake for 2 full minutes. In my defense, I’m not 21 anymore. Even today, there’s a plethora of opinions on the “right” way to make a Ramos Gin Fizz.

Although it has a reputation as a beast of a cocktail to create and some claim it takes long minutes of shaking, with a couple of simple tips and tricks, you’ll be well on your way to making a great Ramos Mock Fizz in no time.

Ingredients for a Ramos Gin Fizz Mocktail

Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish
Blueberry Ramos Gin Fizz Mocktail

We’ll use the same basic ingredients as a classic Ramos Gin Fizz, but instead of relying on gin to deliver a citrusy/herbal flavor, we’ll use a bit of tangerine tea. The tea does a couple of things. It adds volume to the drink, allowing it enough liquid to fill the Collins glass and rise to the top. It also adds citrus flavors I wanted to tie to the blueberry-cinnamon syrup.

You can make this mocktail your own by choosing a tea you love. If you’re a gin lover, try Earl Grey – the bergamot reminds me of the juniper in the gin and is a great stand in. If you love bourbon, try an orange or chai spiced tea – both make me think of bourbon.

And, if you don’t have a fancy syrup at home, feel free to use any flavored syrups or teas you have. Note that if you use a black tea instead of an herbal tea, the mocktail will come out a bit drier. Make sure to taste test before you pour so that your sugar is level balanced.

You’ll need lime juice, (fresh squeezed is always best), egg white, cream, a bit of bitters and of course a simple syrup. In this case, I’m using a blueberry-cinnamon simple syrup I made up a week ago. I added cinnamon sticks to the syrup while it was cooking down and left them to steep until it was completely cooled.

If you want to cut down on the time you spend shaking, get out your latte whisk – you can whip this Ramos Mock Fizz up in 30 seconds after it’s combined and well-chilled from an initial shake.

How to Make the Blueberry Ramos Mock Fizz

First, get out your ingredients and set your Collins glass in the freezer along with your unopened ginger beer. You want both as cold as possible for best results.

In your shaking tin (or a mason jar will work for this) add your lime juice, tea, syrup, egg white and bitters. Add ice and shake vigorously for 2 minutes (or as long as you can). Strain the contents into another mixing tin or large glass and use a hand-held electric latte whisk on it for another 30 seconds.

Free pour into the Collins glass with half of the ginger beer. This gives the foam a little more lift. Place the glass in the freezer for about 2 minutes. This sets the foam and gives you that lovely rise over the rim. Use a straw or your barspoon to poke a hole through the head of the foam and add the rest of the ginger beer through that hole. The head of foam should rise above the rim like a lovely souffle.

Garnish with a mint sprig if you’re feeling fancy.

Tips for the Ramos Gin Fizz Mocktail

Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish
Blueberry Ramos Gin Fizz Mocktail

Using the latte whisk truly lifts and smooths out the foam to a creamy silky texture. I use them all the time in sours, whether or not it’s a cocktail or mocktail.

Don’t be afraid of egg whites in your cocktail. While they have virtually no flavor, they tame harsher flavors, like harsh citrus or punchy liquor. More importantly, they add a lovely, creamy, silken texture to cocktails and mocktails. If you want to step up the elegance of any beverage, an egg white added to a beverage with a sour element can elevate it. It also makes a great bed for a minimalist garnish. Even mocktails want to dress up and be elegant once in a while.

While I used bitters here to cut down on the sweetness, you can make this without them. However, they do have alcohol in them. If you truly need a 0 proof cocktail, omit them. However, they have about the alcohol content of vanilla extract, for reference.

Even if you can’t shake the cocktail long enough to get a truly elegant foam, this tastes fantastic. No one will mind your mistakes. They might even hope you make a few more mistakes so there’s a few more to sip on while you perfect your technique. Shake as long as you can, strain into your chilled glass, let it set for a bit in the freezer and top with a ginger beer or soda. It’ll taste fantastic no matter what.

If you want a cocktail with a little alcohol in it that features blueberries, check out my popular Blueberry Old Fashioned or my Tequila Blueberry Smash. Both are fantastic cocktails that let blueberry pair with the liquor in a balanced way.

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You probably already have these, but you may need them, too:

Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish
Blueberry Ramos Gin Fizz Mocktail
Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish

Blueberry Ramos Mock Fizz

Heather Wibbels
Taste a creamy, dreamy blueberry-citrus take on a Ramos Gin Fizz mocktail. Put down the liquor and use a bit of tea, some simple syrup, cream, blueberry syrup and egg white to create this stunning mocktail that can stand beside any fancy cocktail on the menu.
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Course Drinks
Cuisine Mocktail
Servings 1

Ingredients
  

  • 2 oz tangerine herbal tea
  • 1 oz heavy cream
  • 1 oz lime juice
  • 1 oz blueberry cinnamon simple syrup**
  • 1 egg white
  • 3 dashes ginger bitters
  • 2-3 oz ginger beer
  • Garnish: mint sprig

Instructions
 

  • Place the ginger beer and the Collins glass in the freezer to get them as cold as possible while you mix up the mocktail.
  • Combine tea, cream, lime juice, simple syrup, egg white and bitters in a mixing tin.
  • Add ice and shake for as long as you can – 2 to 4 minutes is best.
  • Strain into a Collins glass with half the ginger beer.
  • Place in the freezer for about 2-3 minutes to set the foamy top.
  • Remove from freezer, use a straw to poke a hole in the top of the foamy head, add the ginger beer through the hole and watch the head rise over the rim of the glass.

Notes

Note: if you have a latte whisk, you can shake for a minute, strain into a mixing tin and use the latte whisk on the mocktail for about 30 seconds until the top is creamy and foamy. Then proceed to the freezer as above.
** Blueberry Cinnamon Simple Syrup
  • 2 cups blueberries
  • 1.5 cups sugar
  • ½ cup water
  • 4 cinnamon sticks
Combine in a small saucepan and simmer until blueberries have burst. Remove from heat, let cool completely. Remove cinnamon sticks and strain. Store in the fridge to use in cocktails, on pancakes, ice cream, in smoothies, dessert, etc.
Keyword alcohol-free, bitters, blueberry, cinnamon, cream cocktail, lime, mocktail, no proof
Tried this recipe?Let us know how it was!
By on October 12th, 2020

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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