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Blueberry Ramos Gin Fizz Mocktail with blueberries and mint garnish

Blueberry Ramos Mock Fizz

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Taste a creamy, dreamy blueberry-citrus take on a Ramos Gin Fizz mocktail. Put down the liquor and use a bit of tea, some simple syrup, cream, blueberry syrup and egg white to create this stunning mocktail that can stand beside any fancy cocktail on the menu.
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Course Drinks
Cuisine Mocktail
Servings 1


  • 2 oz tangerine herbal tea
  • 1 oz heavy cream
  • 1 oz lime juice
  • 1 oz blueberry cinnamon simple syrup**
  • 1 egg white
  • 3 dashes ginger bitters
  • 2-3 oz ginger beer
  • Garnish: mint sprig


  • Place the ginger beer and the Collins glass in the freezer to get them as cold as possible while you mix up the mocktail.
  • Combine tea, cream, lime juice, simple syrup, egg white and bitters in a mixing tin.
  • Add ice and shake for as long as you can – 2 to 4 minutes is best.
  • Strain into a Collins glass with half the ginger beer.
  • Place in the freezer for about 2-3 minutes to set the foamy top.
  • Remove from freezer, use a straw to poke a hole in the top of the foamy head, add the ginger beer through the hole and watch the head rise over the rim of the glass.


Note: if you have a latte whisk, you can shake for a minute, strain into a mixing tin and use the latte whisk on the mocktail for about 30 seconds until the top is creamy and foamy. Then proceed to the freezer as above.
** Blueberry Cinnamon Simple Syrup
  • 2 cups blueberries
  • 1.5 cups sugar
  • ½ cup water
  • 4 cinnamon sticks
Combine in a small saucepan and simmer until blueberries have burst. Remove from heat, let cool completely. Remove cinnamon sticks and strain. Store in the fridge to use in cocktails, on pancakes, ice cream, in smoothies, dessert, etc.
Keyword alcohol-free, bitters, blueberry, cinnamon, cream cocktail, lime, mocktail, no proof
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