Ramos Chocolate Fizz cocktail

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Ramos Chocolate Fizz cocktail image

Serve in

a Flute glass...
1½ fl oz Rutte Dry Gin
1½ fl oz Creme de cacao liqueur (white)
⅛ fl oz Orange flower water
⅛ fl oz Vanilla extract
1 fl oz Pasteurised egg white
1 fl oz Single cream / half-and-half
1 fl oz Brut Champagne
  • Display recipe in:

How to make:

SHAKE first 6 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.

Garnish:

Chocolate truffle on rim

Comment:

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

About:

Created 4th February 2014 by yours truly (Simon Difford) at the Cabinet Room, London.

Buy ingredients

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£37.55
Makes this drink 15.56 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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Ramos Gin Fizz cocktail

Ramos Gin Fizz cocktail

Created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon on the corner of Gravier and Carondelet Streets in New Orleans.

Champagne

Champagne

Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally...

Dry shake

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...

How to strain a cocktail

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Foams

Foams

Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a...

History of gin cocktails

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

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