Non Alcoholic Cocktails

Banks Botanicals brings a contemporary non-alcoholic, organic, sugar free distilled spirit that is made to be savoured.

Mix things up with and try a couple of new cocktail inspirations.

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Ramos Fizz Mocktail


A New Orleans classic that’s like drinking a cloud

Incredibly light, citrusy & textured, this is not your average cocktail.  The Ramos Fizz was created in New Orleans in 1888 by Henry Charles Ramos. The drink takes time (and effort) to create and Ramos needed at least 20 bar tenders just solely serving on this one cocktail in his bar. Legend has it that to achieve the perfect light as a cloud texture, Ramos would demand his bar tenders to shake each drink for 12 minutes.  Ramos was so protective of his recipe that history remains divided on whether or not he shared it with anyone before he died.

The Ramos needs time and effort to get right, it's not one to make if you are in a hurry. It relies on a lot of shaking and the hard shake (without ice), then opening up the shaker and then doing it properly with ice is essential to get the voluminous, light and airy feel to the drink.


  • 60ml Banks Botanicals
  • 15ml Lemon juice 
  • 15ml Lime juice
  • 10ml Cocktail syrup 
  • 30ml Cream 
  • 1 Egg white 
  • Orange blossom water 6 drops
  • Soda water
  • Garnish with Bitters
  • Cocktail Shaker
  • Highball glass


  • Pour all ingredients into the shaker except soda water
  • Shake
  • Open the shaker & add ice shake again to chill
  • Double strain into a highball glass
  • Top with soda water
  • Garnish with 3 drops of bitters
  • Serve & Enjoy


To create a vegan non-alcoholic sour cocktail, simply swap out the use of an egg white for aquafaba, the gelatinous liquid found in the can of chickpeas. Use 20ml aquafaba instead of the egg white and shake.

Ramos Fizz Mocktail

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Banks Botanicals

Mix Notes

When mixing drinks with a non-alcoholic spirit such as Banks we want to reduce time that Banks mixes with Ice before the drink is served.

This is because the flavours are water soluble so as the ice melts it dilutes the flavours. It is suggested to always dry mix ingredients in a shaker before pouring over ice or adding ice to the shaker.



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