Inspiration was taken from the Ramos Gin Fizz and a Mocha Latte. This drink is light and decadent and appropriate for brunch or dessert. Who can choose between coffee and chocolate especially when paired with orange? Now you don't have to! Enjoy!



 2 oz Mr Black Coffee Liqueur
 1 oz Gin
 1 oz Drambuie
 1 oz Coffee Simple Syrup
 1 oz Freshly Squeezed Orange Juice
 3 dashes Orange Flower Water
 4 dashes Chocolate Bitters
 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.) Top with chocolate whipped cream and garnish with grated dark chocolate and dark chocolate espresso bean.


Optional: Chocolate Whipped Cream
2 oz heavy cream
1 oz chocolate syrup

Dry shake until a heavy foam is produced.

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