The Honey Almond & Chèvre Fizz

A foamy white cocktail, garnished with black sea salt and almonds.
The Honey Almond & Chèvre Fizz.

If you're looking to experiment with the yogurt in cocktails craze, this foamy play on a Ramos Gin Fizz is a perfect place to start. Created by Kala Brooks of Top of the Monk (Asheville, NC).


  • 1 egg white
  • 1 ounce Absolut vodka
  • 12 ounce Tuaca
  • 13 ounce Disaronno
  • 14 ounce Frangelico
  • 34 ounce orgeat
  • 34 ounce yogurt chevre mix
  • 1 bar spoon raw honey
  • 4 drops almond extract


Dry shake heavily. Wet shake with coil from strainer in tin. Strain into chilled tall fizz glass. Top with soda. Garnish with a sprinkle of black sea salt and slivered almonds.

For yogurt/chevre mix:

  • 8 oz best quality cream cheese
  • 8 oz Greek yogurt
  • 3 Tablespoons soft goat cheese
  • 6oz almond milk
  • 4 oz whole cream

Pulse it, let it rest and pulse it more. Strain through mesh. Mixture lasts about 4-5 days. Note: this amount is meant for a "bar-sized batch" — for home use, Brooks recommends halving the recipe.