Ramos Chocolate Fizz cocktail

Ramos Chocolate Fizz cocktail image

Serve in

Flute glass...
fl oz Rutte Dry Gin
fl oz Creme de cacao liqueur (white)
fl oz Orange flower water
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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How to make:

SHAKE first 6 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.


Chocolate truffle on rim


Creamy chocolate vanilla fudge with faint orange and a hint of gin.


Created 4th February 2014 by yours truly (Simon Difford) at the Cabinet Room, London.

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