Which brings us to the Ramos Gin Fizz, a classic Nola cocktail that was conceived nearly 140 years ago, in the days when orange flower water and gum syrup were prerequisites at any bar that was going to be making you a decent fizz. (And yes—thanks to the soda water, it lives up to its name and is actually a bit fizzy.)
The magic of the ramos gin fizz is that it combines lip-puckering citrus with the aforementioned orange flower water and gum syrup, cream, vanilla, and an egg white for optimum frothiness. Oh yeah, and gin. It'll get you drunk, too.
It's like if you could combine your childhood love of creamsicles with the grown-up feel of a gin drink in a tall glass. So sure, you might have to track down some orange blossom water (a nice liquor store or the international foods aisle of a supermarket should have it) and some gum syrup (but simple syrup will do in a pinch).
But when you sip on this fizzy, sweet, decadent thing, you'll find that it's well worth it.