Garnish:
Chocolate truffle on rim
How to make:
SHAKE first six ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne slowly poured into glass from a height to create thick foamy head.
1 1/2 fl oz | Rutte Dry Gin |
1 1/2 fl oz | Dutch Cacao white crème de cacao |
1/6 fl oz | Orange flower/blossom water |
1/6 fl oz | Vanilla extract |
1 fl oz | Pasteurised egg white |
1 fl oz | Single cream / half-and-half |
1 fl oz | Brut champagne or sparkling wine |
Read about cocktail measures and measuring.
Review:
Creamy chocolate vanilla fudge with faint orange and a hint of gin.
History:
Created 4th February 2014 by yours truly at the Cabinet Room in London, England.
Nutrition:
One serving of Ramos Chocolate Fizz cocktail contains 321 calories.
Alcohol content:
- 1.9 standard drinks
- 14.33% alc./vol. (28.66° proof)
- 27.2 grams of pure alcohol
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