Ramos Fizz

• ¾ cup (180 ml) gin
• ¼ cup (60 ml

Chill 4 tall glasses. In a blender, combine the gin, cream, lemon juice, egg whites, orange flower water, and superfine sugar and blend until smooth and frothy. Add enough ice to fill the blender three-fourths full. Remove the blender canister from the base, cover the canister tightly, and shake gently to cool the drink. Strain through a fine-mesh sieve into the chilled glasses and serve.