Ramos Chocolate Fizz

A greedy twist of the famous Ramos Fizz, its chocolate and orange flavours are perfect for a meal end and during Easter celebration.

Associated products 1883 Chocolate Sauce
Associated products 1883 Vanilla Syrup

Ingredients

    1cl 1883 Vanillia syrup
    2,5cl 1883 Chocolate sauce
    4cl Old Tom gin
    2 dashes orange blossom water
    2cl egg white
    6cl Champagne brut

preparation

    Pour all the ingredients (except champagne) in a small skaker tin.
    Proceed to a dry shake (without ice) to emulsify egg white.
    Fill of ice and shake vigorously for 10 secondes.
    Strain in a chilled Champagne flute.
    Accompany it with a very cold Champagne shot, then the guest could pour it in his cocktails or drink it in turns.
    Garnish with half a vanilla pod, crushed orange peel and chocolate.

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