It's a fairly complex drink to assemble but is well worth the effort. Rim four wine glasses with lime juice and powdered sugar and place in the freezer. Throw a dozen ice cubes in a blender. Add 6 oz. gin, 1/2 cup heavy cream, 1/4 cup lemon juice, 1/4 cup lime juice, 4 egg whites (coddled for 45 seconds if you're squeamish), 1/4 cup superfine sugar, a splash of seltzer, and up to a dozen drops of orange flower water. Blend until it's smooth as silk. Taste. (You'll probably have to add more sugar, but that's up to you.) Pour into the chilled wine glasses, dust with a little nutmeg, and either serve to three worthy friends or drink them all yourself.
If you'd rather have someone else do all the work, there are many San Francisco restaurants that whip up delicious fizzes, particularly the swell joints that specialize in the brunch trade. Over the years Campton Place, the Cliff House, the Buena Vista, the Ramp, the Garden Court (brunch Sundays only), and Yank Sing have been especially salubrious Ramos-slaking destinations.