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 blossom water / Orange flower water; 5 ml Vanilla extract/essence; 30 ml Egg white; 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	Hayman's London Dry Gin
1 1/2 fl oz	Dutch Cacao white crème de cacao
1/6 fl oz	Orange blossom water / Orange flower water
1/6 fl oz	Vanilla extract/essence
1 fl oz	Egg white
1 fl oz	Single cream / half-and-half
1 fl oz	Brut champagne or sparkling wine
Loading... Servings

Read about cocktail measures and measuring.

Hazardous ingredients

Egg white is potentially hazardous to those with allergy or intolerance.

View readers' comments

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 319 calories.

Alcohol content:

1.9 standard drinks
13.98% alc./vol. (27.96° proof)
26.6 grams of pure alcohol

More Champagne cocktails
More Romantic & Valentine's Day cocktails

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.