ub the rim of a glass with a cut lemon, then dip in sugar. In a cocktail shaker, combine 2 oz. gin, ½ tsp. orange flower water, 1 egg white, 1 oz cream, 1 oz. lemon juice, and ½ oz. lime juice. Shake vigorously for five minutes, until frothy. Pour into sugar-rimmed glass with ice, and top off with soda water.
Emeril has his recipe.
And someone who got a working Ramos Gin Fizz recipe through trial and error.
