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Combine the gin, lemon juice, lime juice, simple syrup, heavy cream, pasteurized egg white, and orange flower water in a cocktail shaker without ice. Seal and dry-shake vigorously for 30–45 seconds, until the mixture is frothy and noticeably thicker.
Add a generous scoop of ice to the shaker, seal, and shake hard for another 60–90 seconds — the shaker should become very cold and the outside may frost. The extended shake is what builds the signature dense, stable foam.
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