The Ramos gin fizz was created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon on the corner of Gravier and Carondelet streets in New Orleans.

The original recipe was made with Old Tom Gin. Ungava Spirits reinterprets it "Quebec style" with Ungava gin and maple syrup.

1. Put all the ingredients in a shaker except the soda, then add ice cubes.
2. Shake vigorously for a few minutes.
3. Filter the contents of the shaker into another shaker without ice cubes.
4. Shake again for a few seconds.
5. Gently strain half the contents of the shaker into a chilled highball glass. Finish pouring while simultaneously pouring in the soda to lengthen.
6. Garnish with a lemon twist.