There are several classic recipes for the Ramos Gin Fizz. Rhiannon Enlil prefers a “creamier, boozier and more floral” one to the lighter version published in the 1928 New Orleans Item-Tribune by bartender Henry Charles Ramos. Enlil agrees with Ramos, however, that you must “shake and shake and shake until there is not a bubble left but the drink is smooth and snowy white and the consistency of good rich milk.”
In a cocktail shaker, combine the lemon juice and egg white and shake well. Add ice and the gin, heavy cream, Simple Syrup and orange flower water and shake again. Pour the club soda into a chilled collins glass, then slowly strain the drink into the glass. Garnish with the orange twist and serve with a straw.