Inspiration was taken from the Ramos Gin Fizz and a Dirty Chai Latte. This drink is light and decadent and appropriate for dessert after a 4 course meal of your choosing. Warning! This drink has a deceptive punch. No more than 2 in one sitting if you wish to prolong the ecstasy of the moment. (Too much cream and richness can hamper any evening.) Enjoy!
Combine all ingredients into a cocktail shaker in the order of the ingredients list minus the seltzer. Make sure to add the heavy cream last as the acid from the citrus juice will curdle the cream which is not desirable for most people.
Dry shake for 3-5 minutes. (Yes, it's a long time but totally worth it.)
Add ice to the shaker and shake for another 5-7 minutes or until your arms fall off. It is appropriate to have a friend nearby to trade off shaking unless you are an Olympic body builder. This is important to get a large head of foam.
Add 1/4 oz seltzer to your glass and double strain your gloriously shaken cocktail into the glass. Top with seltzer to get the amount of foam desired. (In a traditional Ramos Gin Fizz, the foam rises above the lip of the glass.) Garnish with grated chocolate covered espresso bean and nutmeg. Express an orange peel over the top and serve with or without a straw.
2 C sugar
1 C water
1 whole numeg
1 stick cinnamon
1 all spice berry
Simmer over low heat for 10 minutes. Allow to cool and jar. For optimum flavor, let sit overnight before using.