Nick Jarrett’s Ramos Gin Fizz

from Punch (http://punchdrink.com)

Ingredients

Servings: 2

• 3 ounces Hayman's Royal Dock navy-strength gin
• 3 ounces Hayman's Royal Dock navy-strength gin
• 2 ounces simple syrup, (1:1, sugar to water)
• 2 ounces simple syrup, (1:1, sugar to water)
• 1 ounce lemon juice
• 1 ounce lemon juice
• 1 ounce lime juice
• 1 ounce lime juice
• 42 drops orange flower water
• 42 drops orange flower water
• 2 egg whites
• 2 egg whites
• 2 ounces cold seltzer, divided
• 2 ounces cold seltzer, divided
• 3 ounces heavy cream
• 3 ounces heavy cream
• club soda, to top
• club soda, to top

Garnish: orange twists

Directions

1. Combine all ingredients except the seltzer, cream and club soda in a shaking tin and set aside.
2. Add 120 grams (a small scoop) of cobble/Scotsman ice to a second tin and set aside.
3. Prepare two 14-ounce zombie glasses and add 1 ounce fresh, cold seltzer to each glass.
4. Pulse the contents of the first tin in a blender. Add the cream, and pulse again. Add the ice, and blend on high for about 12 seconds.
5. Pour the contents of the blender into each glass until half-full, and then to just below the lip. Let sit for a couple seconds, then tap the bottom of the glasses on the bar mat to force the CO2 up.
6. Top each glass with club soda while rotating until you have a 3/4-inch foam collar above the lip. Garnish with an orange twist.