📝 About This Recipe
Born in 1888 at Henry C. Ramos’s Imperial Cabinet Saloon, this iconic New Orleans cocktail is a marvel of chemistry and patience. It is famous for its silky, meringue-like foam and a delicate floral aroma that perfectly balances citrus and cream. Often described as drinking a 'boozy lemon cloud,' it remains the ultimate test of a bartender’s endurance and a crown jewel of Creole cocktail culture.
🥗 Ingredients
The Spirit Base
- 2 ounces Old Tom or London Dry Gin (High quality, botanical-forward)
The Emulsifiers
- 1 ounce Heavy Cream (Chilled)
- 1 large Egg White (Fresh, pasteurized if preferred)
The Bright & Sweet
- 1/2 ounce Fresh Lemon Juice (Strained of pulp)
- 1/2 ounce Fresh Lime Juice (Strained of pulp)
- 3/4 ounce Simple Syrup (1:1 ratio of sugar to water)
The Aromatics & Finish
- 3-4 dashes Orange Flower Water (Do not skip; this is the signature scent)
- 2 drops Vanilla Extract (Pure extract for depth)
- 1-2 ounces Chilled Club Soda (Very cold and highly carbonated)
👨🍳 Instructions
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1
Place a tall, narrow Collins glass in the freezer to chill for at least 10 minutes before you begin.
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2
In a clean cocktail shaker, combine the gin, heavy cream, simple syrup, lemon juice, lime juice, orange flower water, and vanilla extract.
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3
Carefully separate your egg white and add it to the shaker. Ensure no yolk enters the mix, as the fat will prevent the foam from rising.
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4
Perform a 'Dry Shake': Seal the shaker tightly (without ice) and shake vigorously for at least 60 seconds. This begins the emulsification of the egg and cream.
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5
Open the shaker and add 4 to 5 large, solid ice cubes. Avoid crushed ice, which melts too quickly.
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6
Perform the 'Wet Shake': Shake with extreme vigor for another 3-5 minutes. In old New Orleans, 'shaker boys' would pass this between them to keep the rhythm going until the shaker is frost-cold and the liquid sounds thick.
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7
Remove your chilled glass from the freezer. Pour about 1 ounce of the chilled club soda into the bottom of the glass.
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8
Slowly double-strain the cocktail mixture into the glass using a Hawthorne strainer and a fine-mesh sieve to ensure a perfectly smooth texture.
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9
Stop pouring when the liquid reaches the rim. Let the drink sit undisturbed for 1 minute; this allows the foam to 'set' and separate from the liquid.
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10
Carefully poke a small hole in the center of the foam with a straw or bar spoon. Slowly pour a tiny bit more club soda into that hole.
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11
Watch as the foam pillar rises majestically above the rim of the glass, resembling a soufflé.
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12
Garnish with a very thin orange twist or a drop of orange flower water on top of the foam and serve immediately with a straw.
💡 Chef's Tips
Use the freshest eggs possible; the proteins in fresh eggs create a much more stable and impressive foam. If your arms get tired, you can use a hand-held milk frother for the 'dry shake' phase to jumpstart the aeration. Always use heavy cream rather than milk or half-and-half; the fat content is essential for the velvety mouthfeel. Be careful with the orange flower water—it is very potent and can easily make the drink taste like soap if you over-pour. Temperature is key; make sure your club soda and glass are as cold as possible to help the foam structure hold its shape.
🍽️ Serving Suggestions
Serve as a classic New Orleans 'brunch' cocktail alongside Eggs Sardou or Eggs Benedict. Pair with spicy Cajun appetizers like Boudin balls to contrast the heat with the cool, creamy citrus. Enjoy as a mid-afternoon refresher on a humid day, just as it was served in the late 19th century. Accompany with a side of fresh beignets dusted with powdered sugar for a decadent treat. Serve in a high-quality crystal Collins glass to showcase the dramatic vertical rise of the foam.