New Ramos Fizz

Henry C. Ramos created gin fizz over a century ago in New Orleans. We let it party with modern-day ingredients. How are your dance moves?

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Receptura

Created by

składniki	przygotowanie
100g Van Houten Ground White 42g Hibiscus-infused gin 3cl Van Houten Ground White Chocolate ganache 15g Blueberry jam 15g Veggie sour foamer 20g Freshly squeezed lime juice cl Club soda kawałek(i) Ice cubes 2kawałek(i) Edible flowers kawałek(i) Mona Lisa Ruby Crispearls	1. Cool the glass with ice. 2. Pour the gin, the ganache, the blueberry jam, the veggy foamer and the lime juice into a shaker. Add some ice. Shake. 3. Pour into a glass and add soda. 4. Decorate with edible flowers and Crispearls. Serve.

składniki

przygotowanie

1. Cool the glass with ice.

2. Pour the gin, the ganache, the blueberry jam, the veggy foamer and the lime juice into a shaker. Add some ice. Shake.

3. Pour into a glass and add soda.

4. Decorate with edible flowers and Crispearls. Serve.

składniki	przygotowanie
100g Van Houten Ground White 50ml Hot water (93-96°C)	1. Pour the hot water in a plastic bowl. 2. Add Van Houten Ground White Chocolate and stir gently. 3. Cover the bowl and store in fridge for 12 hours. 4. Take out of the fridge 30-60 minutes before use. 5. Blend with a spatula. 6. Pour into a squeeze bottle and use!

składniki

przygotowanie

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground White Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!