We won't and can't do the egg white thing...all of our eggs come from our own free-rangers. Undeterred, we substituted a good 10 dashes of Fee Foam and went with 50 rather than our normal 30 vigorous shakes, ending up with a lovely 2cm high 'souffle' above the glass rim. No sweat, but I guess we missed out on the 'mouth-feel'. btw make the final pour as close to the edge of the glass as you can and you won't create a sink-hole (don't they seem to be opening up everywhere these days?) in the middle of the glass.

An unbelievably delicious and smooth drink. Difford’s specs are perfect (however I use heavy/double cream instead of single cream). The original method is rather over-complicated. Definitely just a show for the times. I reverse dry shook it, then topped with soda till the glass edge. Let it sit for 1 min. Then top with more soda slowly and it makes a beautiful soufflé.

I found this one in famous New Orleans drinks and how to mix em, it’s fab!

Be great to get a video of Simon demoing this! As a relative newbie I think it would really help getting the seeing the technique with this!

If you don't use old tom gin for this, could you balance it out with additional syrup? Or is there some other factor at play?

I got 2/3rd of the way making a Ramos tonight after my final shaking (I dry shake last, after a 40~g ice-fully-melted shake), only to realize I was out of soda water. There's no going back - so browsing my fridge for anything carbonated, I picked a can of Fever Tree Ginger Beer. And know what? Not bad! Makes sense it would taste alright - kind of a cross between a Gin Gin Mule, minus the mint? Maybe I'll use ginger syrup or muddle a touch of ginger next time? Salvaged all my shaking at least!

I have now twice added 10 ml of Triple sec and I think this drink gets even better. I have even tried the original at a world top-50 bar! I know it is a sacrilege to alter a classic drink like this. But the lemon/lime/orange water/vanilla-mix just loves triple sec in my opinion.

It's simple and delicious. It's a lot of shaking but it's worth it. I did find judging how much soda water to add a bit awkward as I didn't know how much volume I'd get when pouring both into a glass.