Ramos Gin Fizz

Ingredients

• 0.5 ounces lemon juice – freshly squeezed
• 0.5 ounces lime juice – freshly squeezed
• 0.75 ounces simple syrup – 1:1 sugar to water
• 1 ounces heavy cream
• 1 egg white – from a large egg
• 2 ounces gin – preferably London dry
• 3 dashes orange flower water
• 2 drops vanilla extract
• ice – for shaking
• 2 ounces club soda – chilled

Instructions

1. Chill a Collins or fizz glass in the freezer.
2. Add to a shaker: gin, lemon juice, lime juice, simple syrup, heavy cream, egg white, orange flower water, and vanilla extract.
3. Dry shake hard without ice to start emulsifying, 15–20 seconds.
4. Add ice and shake vigorously until very cold and thick, 1–2 minutes, until the tin is frosty and the sound dulls.
5. Double strain into the chilled glass without ice.
6. Slowly top with about 2 ounces chilled club soda, pouring down the side to lift a stable foam that rises 0.5–1 inch above the rim.
7. Let the foam set for 15–30 seconds and serve immediately.