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

Serve in a

Flute glass

Ingredients:
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/sparkling wine
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Read about cocktail measures and measuring.

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.

Allergens:

Recipe contains the following allergens:

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

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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:

1.7 standard drinks
12.75% alc./vol. (25.5° proof)
24.2 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.

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Ramos Chocolate Fizz cocktail

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Ramos Chocolate Fizz cocktail

Serve in a

Garnish:

How to make: