Ramos Gin Fizz

I have had a few, and they weren't really my thing. Fluffy. Floral. Ginny. Fizzy. I prefer a more assertive cocktail. Something that steps right up to me and says, "Hey. I'm booze. Now shaddup an' drink!". You know... Manhattans. Martinis. Sazeracs. Shots of room temperature Fernet (no ginger ale, thanks). But for some reason I have become obsessed with this drink. Maybe the whole mixology thing has finally softened my crude edges, but MAN, I feel the need to create the perfect Ramos Gin Fizz.

The problem is, this is a labor-intensive beverage, to put it mildly. Call me a wimp, but I'm not sure I want to make more than one or two at a time. And if I actually succeeded in perfecting the RGF behind the bar, I could open up a Pandora's Box which could slow down production to a crawl, and well... I'm clearly getting ahead of myself. Ask any seasoned bartender about the RGF, and they'll tell you that you have to shake that thing for at least three minutes. Some sources claim that the perfect RGF must be shaken at least ten minutes to achieve the proper froth. Ten minutes? Really?

Still... so tempting.

1 jigger dry gin
1 tablespoon powdered sugar

3-4 drops orange flower water

1/2 lime -- juice only

1/2 lemon -- juice only

1 white of egg

1 jigger heavy cream

1 squire seltzer water

2 drops extract vanilla (optional)
This recipe is taken from New Orleans DRINKS and how to mix 'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale, Nouvelle Orleans; 1937

Check out this guy make one:
http://www.youtube.com/watch?v=Uj417erX2W8

p.s. You have to respect a bartender that can recite poetry about a Mint Julep while he's making one.
http://www.youtube.com/watch?v=gJV-O1e10z8&NR=1