Ramos Chocolate Fizz
Dry shake ∙ 5 min ∙ 14.8% ABV ∙
The Ramos Chocolate Fizz is a cream-based gin fizz built on gin and white crème de cacao, lifted with orange blossom water and topped with sparkling wine. A dense, cloud-like foam gives way to a silky, cream-soft sip, finishing with a delicate effervescent lift and lingering floral warmth.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 6 ingredients with ice: London dry gin 45 mlWhite Crème de Cacao 45 mlOrange blossom water 5 mlVanilla extract/essence 5 mlEgg white 30 mlSingle cream/half-and-half 30 ml
- Strain back into the shaker
- Dry shake (without ice) to emulsify
- Fine strain into the chilled glass
- Top with Dry sparkling wine slowly poured into the glass from a height to create and raise thick foamy head
- Garnish with a chocolate piece on the rim
Tips
- Double shake as built: shake the base six ingredients with ice first, then strain and dry shake without ice to lock in a stable foam.
- Pour the sparkling wine slowly from a height at the end — this is what raises the thick foamy head, not the shaking.
- Fine strain before topping so no ice shards or egg white strands break the smooth cream texture in the glass.
- Pre-chill the flute before building; the drink is served up with no ice, so a warm glass flattens the foam fast.
History
The Ramos Chocolate Fizz is a modern riff credited to a bartender at the Cabinet Room in London, dated to 2014, who added crème de cacao and other chocolate-leaning touches to the classic New Orleans template.
Its parent, the Gin Fizz family drink it reworks, is the Ramos Gin Fizz (originally called the New Orleans Fizz), created in 1888 by Henry C. Ramos at his Imperial Cabinet Saloon in New Orleans. The Ramos Chocolate Fizz keeps that fizz's frothy, cream-and-egg-white structure but swaps in chocolate liqueur for a dessert-like, cocoa-forward turn on the original.
