Ramos Chocolate Fizz cocktail

Difford's Guide
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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 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
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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 (Simon Difford) at the Cabinet Room, London.

Nutrition:

There are approximately 321 calories in one serving of Ramos Chocolate Fizz cocktail.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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