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The Ramos Gin Fizz is one of my favorite drinks. I wanted to make a variation that fit into my tiki theme. The main changes were the hibiscus infused gin, guava juice, and coconut cream. I was impressed with how well the coconut cream substituted for heavy cream in the original drink. The pink hue of the cocktail led to the name The Conch Fizz.

For the drink:

-2 oz gin infused with hibiscus (Xoriguér)

-1/2 allspice dram (Homemade or St. Elizabeth Allspice Dram)

-3/4 oz fresh lemon juice

-3/4 oz guava juice

-1/2 oz simple syrup

-Egg white from one egg

-1 1/2 oz coconut cream

-6 lemon mint leaves

-Cold seltzer water


Lemon mint

Dried hibiscus petals


Tom Collins

Add several dried hibiscus petals to 2 oz of gin and let steep for at least 20 minutes. Discard the hibiscus petals. Add the lemon mint leaves and gin and muddle the mint for 5-10 seconds. Combine the remaining drink ingredients except the coconut cream in a cocktail shaker and shake without ice for 1 minute. Add ice and the coconut cream and shake for an additional 20 seconds. Pour the cocktail through a Hawthorne and fine mesh strainer into the glass. Allow the drink to settle for 2 minutes. Gently pour in the cold seltzer for the foam to expand and rise. Garnish.


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