Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks.

Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year.

[4] The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz.

Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time[6] had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz – and still struggling to keep up with demand.

[citation needed] The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it.