Famed New Orleans barman Henry C. Ramos is said to have invented this rich, potent, and frothy egg white and cream cocktail in the 1880s. Orange flower water gives it a lovely aroma.
Try our Pimm’s Cup recipe for a lighter, fruiter gin drink.
- Yields: 1 drink
- Difficulty: Easy
- Total: Under 5 mins
- Active: Under 5 mins
- 2 ounces gin
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce freshly squeezed lime juice
- 1 egg white
- 1 ounce heavy cream
- 2 teaspoons superfine sugar
- 1/2 teaspoon orange flower water
- Club soda, chilled
- Add the gin, lemon juice, lime juice, egg white, cream, sugar, and orange flower water to a cocktail shaker. Shake vigorously, about 15 seconds.
- Add a handful of ice to the cocktail shaker and shake again until the outside of the canister looks frosty, about 15 seconds. Strain into a chilled 10-ounce highball or collins glass without ice. Top off with club soda.