Name: Ramos Chocolate Fizz cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml White crème de cacao; 5 ml Orange flower water; 5 ml Vanilla extract; 30 ml Egg white; 30 ml Cream; 30 ml Brut sparkling wine

Ramos Chocolate Fizz cocktail
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Serve in a Flute glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
1 ¹⁄₂ oz	White crème de cacao liqueur
¹⁄₆ oz	Orange blossom water / Orange flower water
¹⁄₆ oz	Vanilla extract/essence
1 oz	Egg white
1 oz	Single cream/half-and-half
1 oz	Brut champagne/sparkling wine

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Flute glass.
Prepare garnish of chocolate.
SHAKE first 6 ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
TOP with sparkling wine slowly poured into glass from a height to create and raise thick foamy head.
Garnish with chocolate truffle on rim.

Allergens:

Recipe contains the following allergens:

Egg white - Eggs
Single cream/half-and-half - Dairy
Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Cocktail of the day:

28th February 2025 is Chocolate Soufflé Day

Review:

Creamy chocolate vanilla fudge with faint orange and a hint of gin.

View readers' comments

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 319 calories

Alcohol content:

1.8 standard drinks
12.92% alc./vol. (12.92° proof)
24.6 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.

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Justin Aniello

20th April at 18:13

The gin botanicals and orange blossom mixed very well together. Didn't find the creme de cacoa overpowering, just kept everything sweet, I used Beefeater so the heavy flavored gin may have helped normalize everything. It was interesting how differently everyone interpreted the flavor combinations. I was told root beer, coconut, and menthol among what you would expect. My main complaint is drink kept separating despite how long I shook it for, if anyone has tips for that I will take them.

Botond Pilipár

5th March at 21:31

Very aggressive chocolate/Cacao flavor with an extra heat in the mouth. Very interesting indeed. The barspooon of vanilla and orange blossom is the correct amount here to taste it through the Créme de Caco. Be careful with parkling wine, when elevating your foam over the rim, it can bubble through very easily.

Matt B

25th September 2023 at 00:56

Big fan of the normal Ramos Gin Fizz, but something about this is just off. I'm just not sure if gin (Tanqueray no. 10) goes that well with creme de cacao and so much vanilla.

Naomi Heaps

29th August 2021 at 10:53

The flavour is great but...too egg. Which is my problem with all the egg white drinks. I'll try it again when my non- egg foamer arrives.

Naomi Heaps

26th March 2022 at 08:37

Tried again with wonderfoam, this solves the Egg Problem and just leaves a lovely cocktail!

Jane Ryan

29th August 2021 at 23:04

Hey Naomi, have you tried using aqua faba - that viscous liquid chick peas sit in? It foams up beautifully just like egg white but doesn't have the smell often associated with eggs.