Ramos Chocolate Fizz cocktail

Chill a Champagne Flute in advance to ensure optimal serving temperature.

Prepare a garnish by selecting a chocolate truffle to complement the cocktail's flavors.

Combine Hayman's London Dry Gin, Giffard White Crème de Cacao Liqueur, Fee Brothers Orange Flower Water, vanilla extract, egg white, and whipping cream in a shaker with ice. Shake vigorously to chill and combine.

Strain the mixture back into the shaker, discarding the ice, and dry shake to emulsify the ingredients, creating a silky texture.

Fine strain the emulsified mixture into the pre-chilled Champagne Flute, ensuring a smooth consistency.

Gently top the cocktail with brut champagne or sparkling wine, pouring from a height to develop a thick, luxurious foamy head.

Finish by garnishing with the prepared chocolate truffle on the rim of the glass.