Invented by New Orleans bar owner Henry Ramos in 1888, this frothy cocktail became quite popular in the Big Easy. In 1935, it was trademarked by the Crescent City’s Roosevelt Hotel.
- 3 oz. milk
- 1 1⁄4 oz. dry gin
- 3 dashes fresh lemon juice
- 3 dashes orange flower water
- 2 dashes fresh lime juice
- 1 egg white, beaten until frothy
- 1 tbsp. confectioners’ sugar
- Combine milk, gin, lemon juice, orange flower water, lime juice, about a quarter of the egg white, and sugar with plenty of ice in a cocktail shaker. Shake very well and strain into a cocktail tumbler.