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 Liqueur |
| 1 fl oz | Créme de violette liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Orange bitters |
| 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 red above.
Our comment:
A subtly floral drink with a delicate colour.
History:
Created in 2001 by Jamie Terrell at LAB, London, England.
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