The original recipe called for dry gin, powdered sugar, heavy cream, fresh lemon juice, lime juice, an egg white, and orange flower water. Once shaken, the drink is poured into a Collins glass and topped with soda water, to elevate it and give it a little fizz. The result? A creamy, refreshing cocktail meant to be savored down to the last sip.
“A lot of people now would think of it as a day drink, a brunch drink, because it’s a bit sweet, frothy, and creamy -- kind of like a milkshake,” Pearce says.
According to cocktail lore, Ramos’ recipe called for an arm-busting 12-minute shaking time. When he sold the Imperial Cabinet Saloon in 1907 and purchased a nearby bar called The Stag, where the drink gained popularity, Ramos went so far as to form an assembly line out of his employees, referred to as “shaker boys.” As Pearce notes, each one would shake the cocktail for a minute before passing it down to the next employee, to preserve their stamina in time for the next order.