Ramos Chocolate Fizz cocktail

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Flute glass
• Ice: Ice
• Garnish: Chocolate truffle on rim
• ABV: 15%

Ingredients

• Rutte Dry Gin — 1½ oz (45 ml)
• Dutch Cacao white crème de cacao — 1½ oz (45 ml)
• Orange flower/blossom water — ¼ oz (5 ml)
• Vanilla extract — ¼ oz (5 ml)
• Pasteurised egg white — 1 oz (30 ml)
• Single cream / half-and-half — 1 oz (30 ml)
• Brut Champagne — 1 oz (30 ml)

How to make it

1. SHAKE first six ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice).
4. Fine strain into chilled glass.
5. TOP with champagne slowly poured into glass from a height.

An exquisite cocktail with chocolate and champagne.

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