Garnish:
Palma Violet sweets
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Ketel One Vodka |
| 1/4 fl oz | Peachtree peach schnapps |
| 1 fl oz | Crème de violette liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Orange Bitters by Angostura |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A subtly floral drink with a delicate colour.
History:
Created in 2001 by Jamie Terrell at LAB, London, England.
Join the Discussion
... comment(s) for Palma Violet Cocktail
You must log in to your account to make a comment.