Fizz á la Violette

Difford's Guide

Garnish:

None

How to make:

1/ Flash BLEND first 6 ingredients without ice (to emulsify mix). Then pour contents of blender into shaker and SHAKE with ice. Strain into chilled glass (no ice in glass) and TOP with soda from siphon.

Alternatively: 2/ SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass (no ice). TOP with soda water from siphon.

1 1/2 fl oz Portobello Old Tom
1/4 fl oz Crème de violette liqueur
1 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Sugar syrup (rich) 2 sugar to 1 water
1 fl oz Single cream / half-and-half
1 fl oz Pasteurised egg white
Top up with Soda from siphon
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Review:

A delicate floral drink that is so creamy smooth that it is almost fluffy.

History:

An adaptation of the Ramos Fizz. In his 1939 The Gentleman's Companion, Charles H. Baker Jr. credits this drinks creation to Ahmed Soliman a manufacturer and seller of Perfume Essences in the Khan el Kalili Bazaar, Cairo.

Nutrition:

There are approximately 238 calories in one serving of Fizz á la Violette.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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