Chill a tall Collins or highball glass in the freezer while you prepare the cocktail. Measure and have ingredients ready: gin, citrus juices, simple syrup, heavy cream, egg white, and orange flower water. Use pasteurized egg white if preferred for safety.

Dry shake (no ice)

In a cocktail shaker, combine 2 oz gin, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz simple syrup, 1 oz heavy cream, 1 pasteurized egg white and 3 dashes orange flower water. Seal the shaker and shake vigorously without ice for 15–30 seconds. This emulsifies the egg and cream and begins to build a thick, frothy texture.

Wet shake (with ice)

Add roughly 1 cup of ice to the shaker. Shake very vigorously for 30–45 seconds. The goal is to chill the drink thoroughly and create a luxurious, silky foam. A strong, energetic shake yields the classic creamy head.

Strain and top with soda

Double-strain the cocktail into the chilled Collins glass (use a Hawthorne strainer plus fine mesh if available) leaving room for soda. Very slowly top with about 2 oz chilled club soda poured down a bar spoon or poured gently to preserve the foam. The foam should rise above the rim slightly.

Garnish and serve

Optionally dust a very small pinch (about 1 tsp) of fine-grain powdered sugar on the foam or place a fresh orange or lemon twist on the rim. Serve immediately with a straw or short stirrer so the drinker can enjoy the frothy head.

Notes and tips

If you prefer a vegetarian-friendly version, use aquafaba (chickpea brine) in place of the egg white: 0.5–0.75 oz aquafaba typically replaces one egg white. For best foam, ensure vigorous shaking and chilled ingredients. Adjust simple syrup to taste if you prefer it sweeter or drier.