- Gin45 ml
- Lime juice15 ml
- Lemon juice15 ml
- Simple syrup30 ml
- Fresh cream60 ml
- Egg white30 ml
- Orange flower water3 dashes
- Vanilla extract2 drops
- Soda water to top
Method
Shake all ingredients except the soda water with ice in a shaker for two minutes. Double strain into a glass, return the drink to the shaker and shake hard, without ice, for one more minute. Strain into a highball glass and top with soda water.
Garnish
No garnish.
IBA note. Created by Henry Ramos in 1888 in New Orleans. Originally it was shaken for 12 minutes, with the shaker passed from hand to hand among the bartenders.
History
It was created in 1888 by Henry C. Ramos at his bar in New Orleans and was at first called the "New Orleans fizz". The 12 minutes of shaking the recipe called for forced the bar to keep more than 20 bartenders on hand just to make it; during Mardi Gras in 1915, there were 32 on staff. Later the Roosevelt Hotel helped popularize the drink, a favorite of Governor Huey Long, and trademarked the name in 1935.
Sources: official IBA spec and Wikipedia.
Flavor
· · ·
Pairs with
brunch · desserts · fried food
Sweet and full-bodied, it stands in for dessert or goes along with it.