This 19th-century New Orleans brunch classic is light, airy and refreshing—and a workout for your arms! Top San Francisco bartender Jen Ackrill shows you how to make a Ramos Gin Fizz.
INGREDIENTS:
2 oz Tanqueray No. TEN Gin
.5 oz Heavy cream
.5 oz Fresh lemon juice
.5 oz Fresh lime juice
.75 oz Simple syrup (one part sugar, one part water)
3 dashes Orange flower water
1 Fresh egg white
Club soda
Glass: Collins