The Ramos Gin Fizz

Ahh yes, the ‘crew-served’ drink.

In the golden days of cocktails (that is, before Prohibition), your better bar would employ a staff of perhaps dozens of boys for the purpose of shaking these drinks.  The egg white allows a certain emusification to take place - provided at least five minutes of steady, hard shaking is undertaken.  A minute and a half is generally recognized as the maximum realistic shaking time for one person.  Hence the staff required to make the Ramos.

Ramos Gin Fizz (adapted from Gary Regan, The Joy of Mixology)
makes two drinks
2 ounces gin
1 ounce cream
1 fresh egg white
3 drops orange flower water
½ ounce simple syrup
½ ounce fresh lemon juice
½ ounce fresh lime juice
club soda or seltzer water

Combine all ingredients (except the seltzer) in a cocktail shaker over ice. Shake vigorously for five minutes Collins glass or champagne flute and top up with a splash of seltzer. Garnish with an orange wheel, and serve with a straw.

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