Cookies and Cream Fizz

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Ah, the Ramos Gin Fizz...a bartender's nightmare. To quote Jackson Cannon, "this is probably the greatest confection drink the world has ever known." He isn't wrong. The issue bartenders have with the Ramos Gin Fizz is that the build is incredible tedious and the shake is even longer. These days the accepted head has become this lofty meringue of egg white and cream. The more lofty, the better. Please note, this drink does not need to have a lofty head to taste delicious, but it sure is pretty to Instagram. 

Anyway, I love playing around this this recipe concept and substituting different flavor profiles from the original. You will probably learn this if you read this website often. For this version, I went the dessert route, wanting it to taste like a boozy milk shake. 

Let's get started.

Cookies and Cream Fizz recipe:

  • 1. 5 oz Cariel Vanilla Vodka

  • .5 oz Chocolate liqueur (I recommend broVo Spirits)

  • 1.5 oz fresh lime juice

  • .5 oz Orgeat (almond flavored simple syrup)

  • 2 oz heavy cream

  • .5 oz Oreo batter*

  • 1 egg white

  • 1 drop vanilla extract

  • 2-3 oz soda water

  1. Add all ingredients except soda water to a cocktail shaker, without ice, and shake hard for 30 seconds (dry shake).

  2. Once done shaking, add one large ice cube and shake for an additional 30 seconds.

  3. Grab a chilled highball or Collins glass and add about 1 ounce of soda water to the glass. 

  4. Double strain your Ramos mixture into the glass from 2 inches above the rim and directly into the center until the mixture comes up to the top. Be sure to leave some leftover for the head. Set shaker aside for now.

  5. Take your glass and gently hit the bottom against the counter a couple of times so the meringue floats to the top. 

  6. Wait about 10 seconds or so for the meringue head to rise and get nice and firm. At this point, no head should be above above the rim of the glass. 

  7. Now, add about an ounce or two of soda water to your shaker. Swirl it around a couple of times and strain this mixture into the exact center of the glass from about 4 inches above the glass. You should notice your head start to rise. While pouring, don't slow down until it comes to your desired height. Also, be sure not to go to far and break the head as this can happen and overflow. 

  8. Once done straining, garnish your drink and enjoy.

Substitutions:

Cariel Vanilla Vodka: This stuff is gold and not at all artificial like all the other types of flavored vodka. If you see a bottle, get one. And get me one too because I am low. If necessary, use regular vodka with more high-quality vanilla extract. 

Chocolate liqueur: White or dark Creme de Cacao will work. 

*Notes: For the Oreo batter. Take 2 Oreos and 2 ounces of heavy cream, and put into food processor or blender until smooth and a paste like consistency. This is now your Oreo Cream (flavoring). Store the rest in the refrigerator. Oreo ice cream could be used instead, but this batter's flavoring is a bit more concentrated.

For a video on how to make a Ramos Gin Fizz, check out Don Lee's Method below.