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

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Ramos Tequila Fizz

Ingredients

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

Directions

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.