Mix all ingredients except club soda in a blender until smooth and frothy. Pour the mixture in a cocktail shaker halfway filled with ice cubes. Shake vigorously until cold. Strain into a collins glass filled with ice cubes. Top with club soda. Serve with a straw.

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A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce glass). The orange flower water and egg white significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white." Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs. Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar in Meyer's Restaurant in New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar employed dozens of "shaker boys" to create the drinks during periods of heavy business. The Roosev...

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