Recipe courtesy The Fairmont Hotel's Sazarac Bar, 2003
1 1/2 ounces gin
2 tablespoons confectioners' sugar
3 ounces cream
1/4 lemon juice
2 squirts orange flower waterCombine all ingredients in a cocktail shaker with ice. Shake 38 times. Strain into a collins glass. It should be thick enough to hold a straw in the middle.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
