Ramos Chocolate Fizz

Name: Ramos Chocolate Fizz
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: American
Ingredients: London dry gin — 45 ml (1 1/2 oz); White Crème de Cacao — 45 ml (1 1/2 oz); Orange blossom water — 5 ml (1/6 oz); Vanilla extract/essence — 5 ml (1/6 oz); Egg white — 30 ml (1 oz); Single cream/half-and-half — 30 ml (1 oz); Dry sparkling wine — 30 ml (1 oz)

A refreshing, bubbly and coffee cocktail ∙ Dry shake ∙ 5 min ∙ 13.1% ABV ∙

The Ramos Chocolate Fizz is a cream-and-egg-white gin fizz with white crème de cacao and orange blossom water, double-shaken and topped with sparkling wine.

Ingredients

Servings

Garnish

Chocolate piece

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

Shake hard with ice, then again without ice, to emulsify the egg white and cream.

History

The Ramos Chocolate Fizz is a modern riff that adds white crème de cacao and vanilla to the classic New Orleans template and is garnished with a piece of chocolate. Its parent 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.