Name: Ramos Chocolate Fizz cocktail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml Crème de cacao liqueur (white); 5 ml Orange flower/blossom water; 5 ml Vanilla extract; 30 ml Pasteurised egg white (or aquafaba); 30 ml Single cream / half-and-half; 30 ml Champagne Brut

Serve in a

Flute glass

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 (or aquafaba)
1 fl oz	Single cream / half-and-half
1 fl oz	Brut champagne or sparkling wine
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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.

More cocktails by Simon Difford

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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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.