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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วัตถุดิบ	การตระเตรียม
100ก Van Houten Ground White 42ก Hibiscus-infused gin 3cl Van Houten Ground White Chocolate ganache 15ก Blueberry jam 15ก Veggie sour foamer 20ก Freshly squeezed lime juice cl Club soda ชิ้นส่วน) Ice cubes 2ชิ้นส่วน) Edible flowers ชิ้นส่วน) 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.

วัตถุดิบ

การตระเตรียม

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.

วัตถุดิบ	การตระเตรียม
100ก Van Houten Ground White 50มล 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!

วัตถุดิบ

การตระเตรียม

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!