A few notable differences compared to the standard RGF: this drink involves no dry shaking or reverse-dry shaking, and uses a heavier hand on the orange flower water (“I usually just squeeze a dropper full into it,” Richter notes). The cream is added at the very last minute, whipped into a cloud-like froth thanks to the agitation of pellet ice cubes. Another notable deviation from the standard Ramos: seltzer goes into the serving glass first, as well as a bit at the end to get the “soufflé” to rise above the glass rim.
A final note: “Never give anybody a straw with that,” Richter advises. “Part of the drink is the foam; you want to experience that.”