Ramos Gin Fizz

Ramos Gin Fizz: 2 ounces gin; 1 ounce heavy cream; 1 whole egg white; 1 ounce simple syrup; 1/2 ounce lemon juice; 1/2 ounce lime juice; 2 dashes orange flower water; 1 ounce soda water; Shake all ingredients, except the soda water, very hard with ice (at least a minute). This should result in a fairly foamy consistancy. Strain into a Collins glass and then top with the soda water.; Source: Henry C. Ramos (1880's)

This is a classic New Orleans cocktail invented in the 1880s by Henry C. Ramos at his bar in Meyer’s Restaurant. The original recipe required 12 minutes of shaking to achieve the proper creamy consistency. You could try that to see if you like the results better.