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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 sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat. Note that this is served up in a Collins glass, so don't add ice to the serving glass. 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 (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw 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. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BThgpJFB6pi/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgms5hruF/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgkSBBCiI/?taken-by=troycocktailing&hl=en) Don't Fear The Egg White (Washington Post) (http://www.washingtonpost.com/wp-dyn/content/article/2007/10/30/AR2007103000327.html) Ramos Gin Fizz (http://punchdrink.com/recipes/ramos-gin-fizz/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/