Inspiration was taken from the Ramos Gin Fizz and your favorite coffee shop. This drink is light and decadent and appropriate for dessert after a 4 course meal of your choosing or brunch. Citrus and coffee are a glorious combination especially when you combine it with the delectable head of coffee foam. Enjoy!



 2 oz Mr Black Coffee Liqueur
 1 oz Gin
 1 oz Drambuie
 3 dashes Orange Flower Water
 1 oz Freshly Squeezed Orange Juice
 ¼ oz Lemon or Lime Juice
 1 oz Coffee Syrup
 1 Egg white
 1 oz Heavy Cream



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.


Dry shake for 3-5 minutes.


Add ice to the shaker and shake for another 5-7 minutes. This is important to get a large head of foam.


Add 1/4 oz seltzer to your glass and double strain your 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. Express an orange peel over the top and serve with or without a straw.


Optional: Homemade Coffee Syrup
2 C sugar
1 C water
1 handful whole coffee beans

Simmer over low heat for 10 minutes. Allow to cool and jar. For optimum flavor, let sit overnight before using.

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