The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Ramos Tequila Fizz



1½ ounces heavy whipping cream

1 egg white

2 lime wedges, squeezed and dropped in

¼ ounce agave nectar

1 ounce el Jimador Blanco

½ ounce St. Germain

¼ ounce Pierre Ferrand Dry Curaçao (we use our house Curaçao)

¼ ounce Licor 43


1. Place all ingredients in a shaker without ice. Dry shake with a spring for a long, long time.
2. Add ice and shake some more. Strain into a wine glass and serve.