The Daily Tippler

This is by Duggan McDonnell of Cantina in San Fransisco, California

Californiafied Ramos Gin Fizz:

-2 oz. Gin (a low proof Gin like Plymouth)
-3 oz. Two Percent Milk
-1 Small Egg White
-1 Teaspoon bitter Orange Marmalade
-1/2 oz. Lemon Juice
-3/4 oz. Agave Nectar Syrup (1 part water to 1 part nectar)
-Seltzer to top

Combine all the ingredients except Seltzer in a shaker without ice. Remove the spring from a Hawthorne strainer and add it to the shaker. Cover and shake vigorously for at least 2 minutes. (Shaking without ice will emulsify and aerate the drink). Remove the spring add ice and shake vigorously again, for a minute this time. Strain into a champagne flute and top with Seltzer.