Fizz (cocktail) are A Ramos gin fizz (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12 to 14 ounce Collins glass. The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white. Henry C. Ramos invented the Ramos
Alcohol powder powdered alcohol, as test case. Its name is "powdered cocktail Alcock-Light cocktail" ("粉末カクテル " 'アルコック・ライトカクテル' ""). At least, during some years, it seems that had continued to test sales. Powdered alcohol would generally share the health risks that are associated with traditional liquid alcohol consumption, although there may be some differences in its effects related to differences in consumption potency, differences in characteristics for storage, concealability, and portability, lack of familiarity, and potentially novel delivery methods. Excessive consumption of alcohol can result in acute overdose, intoxication-related accidental injury, compromised judgment, and longer-term negative health consequences including liver disease, cancer, and