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The gin fizz taken to its logical extreme: cream, egg white, citrus, and orange flower water shaken into a standing column of foam.
Typical way it's made: 2 oz gin, 0.5 oz lemon juice, 0.5 oz lime juice, 0.75 oz simple syrup, 1 oz heavy cream, 1 egg white, 3 dashes orange flower water, club soda to top
Henry C. Ramos introduced it at his Imperial Cabinet Saloon in New Orleans in 1888: a gin fizz freighted with cream, egg white, two citruses, and orange flower water, shaken until it stands over the rim like a soufflé. The famous instruction, legend says twelve minutes of shaking, built its mystique.
Did you know
Governor Huey Long liked it enough to bring a New Orleans bartender to New York in 1935 to teach the New Yorker Hotel how to make his fizz properly.
Also known as: new orleans fizz, ramos fizz