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) |
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Review:
A subtly floral drink with a delicate colour.
History:
Created in 2001 by Jamie Terrell at LAB, London, England.
Nutrition:
There are approximately 227 calories in one serving of Palma Violet Cocktail.
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