One of the classic cocktails that perfectly employs the dry shake is the Ramos Gin Fizz. In fact, part of the mythology surrounding this classic libation is that the bar responsible for its creation, the Imperial Cabinet Saloon in New Orleans, had to hire a team of up to 32 barbacks and bartenders just to dry shake the cocktail (they were supposedly shaking it for twelve minutes back then, modern tools have shortened the shake time considerably). A properly made Ramos Gin Fizz extends past the top of a collins glass by one to two inches; without dry shaking, this wouldn’t be possible. It's a cocktail that frequently frustrates bartenders but even though it’s a technically precise drink to make, it’s not at all difficult if you have the right tools and follow the correct procedure.
A couple of other points to help make this drink successful: the proportions here are pretty important, so use an accurate jigger for your measurements. Fresh juices react with the egg white better than bottled juices and improve the flavor of the cocktail. Make sure you use soda water with a high volume of dissolved carbon dioxide, flat soda water won't work. I recommend unflavored La Croix. Orange flower water is an essential ingredient, so try not to omit it, apothecary or spice shops will usually carry it. Finally, including a wire whisk ball such as those used to dissolve protein powders will greatly reduce the amount of time you spend dry shaking. After four minutes of vigorous shaking, I promise you’ll realize it’s worth the investment. Here’s the recipe:
Ramos Gin Fizz (Henry C. Ramos, c. 1888)
Gin 1½ oz
Fresh Lemon Juice ¼ oz
Fresh Lime Juice ¾ oz
1:1 Simple Syrup 1¼ oz
Heavy Cream 1½ oz
Egg White 1 egg white
Orange Flower Water 2 drops (dispensed from an eyedropper)
Club Soda 1½ oz
Combine all ingredients except the club soda in a shaker tin with a wire whisk ball and shake it like the dickens for three to four minutes. Add ice to the tin and shake vigorously for another 15 to 30 seconds. Pour the soda water into a 10-ounce collins glass and then double strain part of the drink into the glass, just until the foam reaches the top. Wait fifteen seconds for the foam to solidify a bit and then strain in the rest of the concoction. The foam should reach past the top of the glass by an inch or two without spilling over the sides. If it doesn't, add some soda water to your tin and double strain it into the drink. Add a straw and enjoy!