Ramos Chocolate Fizz

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

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.

Ingredients

preparation

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