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; 30 ml Pasteurised egg white (or aquafaba); 30 ml Single cream / half-and-half; 30 ml Champagne Brut

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 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
1 fl oz	Pasteurised egg white (or aquafaba)
1 fl oz	Single cream / half-and-half
1 fl oz	Brut champagne or sparkling wine
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Hayman's London Dry Gin, 70cl

£ 9.46 £ 0.61 per cocktail, makes 15.5 Hayman's London Dry Gin, 70cl

£ 26.25 £ 1.69 per cocktail, makes 15.5

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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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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:

321 calories

Alcohol content:

1.9 standard drinks
13.98% alc./vol. (27.96° proof)
26.6 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.