This recipe was first published in our feature on Dairy Cocktails.

Liz Pearce, The Drifter Inn, and Brandon Phillips of the Duck Inn, Chicago

Liz Pearce has made this drink on request over the last few years, but it’s finally going on a drinks list at her new venue in Chicago.

35ml Aviation gin
7.5ml Atlantico Platino rum
7.5ml Dumante Verdenoce pistachio liqueur
7.5ml Ouzo
7.5ml Honey syrup
30ml Greek yoghurt
1 egg white

Shake without ice to emulsify, then add ice, shake and strain into collins glass. Let sit for 60 seconds, then gently add club soda to create the characteristic Ramos-style foamy head. Grate a toasted pistachio over the top.