Ramos Chocolate Fizz cocktail

Difford's Guide
User Rating

Ingredients

Barware

Flute glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

321 calories

Styles & Flavours

Times, Seasons & Occasions

Bartender

Ramos Chocolate Fizz cocktail image

Serve in

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 12 fl oz Rutte Dry Gin
1 12 fl oz Creme de cacao liqueur (white)
16 fl oz Orange flower water
16 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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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.

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