In 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat.
Note that this is served up in a Collins glass, so don't add ice to the serving glass.
Everything except the club soda goes into the shaker without ice. Dry shake for about a minute. Add ice and shake again for at least two minutes (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw and serve.
*In the podcase, I said 1 ounce. It should be 1/2 ounce.
**If you are squeamish about using raw egg whites, you can substitute pasteurized or powered. But I wouldn't recommend it.
Photos by Lisa Denkinger
Don't Fear The Egg White (Washington Post)
Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/