Invented in New Orleans in 1888, the Ramos Gin Fizz is legendary for its creamy, airy texture and delicate citrus notes. Fat Frank’s revives this frothy classic with a touch of speakeasy magic. “We make it as much a show as a drink,” says owner Matthew Bernabe. His pro tip? For the perfect foam, pour soda water slowly over a spoon and enjoy—this is a cocktail best savored.

  • Ice
  • 2 ounces gin
  • ½ ounce lime juice
  • ½ ounce lemon juice
  • ¾ ounce simple syrup
  • 2 dashes orange flower water
  • ½ ounce heavy cream
  • 1 egg white
  • Soda water

Makes 1

1. Add all ingredients except soda water to a mixing tin. Shake vigorously for 2 minutes. Strain to another tin, discard ice, and shake for another 2 minutes.

2. Pour 1½ ounces soda water into a Collins glass. Top with the cocktail from your tin. Refrigerate for 2 minutes.

3. To create the foam, insert a barspoon down the center of the drink to create a hole. Slowly pour more soda water into the hole, forming a luxurious foam head. (Don’t overdo it or the foam will collapse.) Serve with a metal straw.

This recipe originally appeared in "Cocktail Confidential" by Candolin Cook.