In 1888, Henry Ramos invented a New Orleans classic cocktail that was so

labor intensive he employed a relay of bartenders to shake it. What a sightthat must have been. The subtle citrus flavors and the creamy texture makethis one a really treat.

Note that this is served up in a Collins glass, so don't add ice to the

serving glass.

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• 2 ounces London dry gin
• 1/2 ounce fresh lemon juice*
• 1/2 ounce fresh lime juice*
• 1/2 ounce simple syrup
• 1 ounce heavy cream
• 1 egg white**
• 3 drops of orange flower water
• 1 drop of vanilla extract
• club soda

Everything except the club soda goes into the shaker without ice. Dry shake

for about a minute. Add ice and shake again for at least two minutes (feelfree to try to shake it for 12 minutes). Carefully pour into a tall glasswithout ice. Pour enough club soda into the glass to fill it up. Drop in astraw and serve.

*In the podcase, I said 1 ounce. It should be 1/2 ounce.

**If you are squeamish about using raw egg whites, you can substitute

pasteurized or powered. But I wouldn't recommend it.

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Photos by Lisa Denkinger

See photo

See photo

See photo

Don't Fear The Egg White (Washington Post)

Ramos Gin Fizz

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Off to Osaka Kevin MacLeod (incompetech.com)

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