From Imbibe Magazine, this is the fantastically popular Ramos Gin Fizz as invented and still served by the Sazerac Bar in New Orleans. I can’t believe I never had one before!

1½ oz. Old Tom gin (I’m using Hayman’s because I’m out of Ransom)
1 oz. simple syrup (1:1)
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. fresh egg white (pasteurized if you like)
2 oz. heavy cream (I accidentally made mine with half this amount and preferred it! My husband, however, did not.)
3 dashes orange flower water
(I’m considering a dash of blue curacao for color but the drink is so delish as-is I hesitate to mess with it.)
Chilled club soda
Tools: shaker, strainer
Glass: Collins

Add ice to the glass to chill and set aside. (I put the glasses in the freezer while chilling with ice.) Add all the ingredients (except the soda) to an ice-filled shaker and shake vigorously 50 times. (Here’s my modification: I always use a “dry shake” when dealing with egg whites–that is, shake the drink first without the ice–in this case I held off on the cream too, shook the drink 30 times with no ice or cream for smoother froth, then added the cream and ice and shook 50 more times.) Remove the ice from the glass and strain mixture into the glass from a distance to ensure froth. Top with club soda. (I wish they told me how much club soda–my guess is 2 ounces.)