Fizz á la Violette

Difford's Guide

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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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Buy direct from
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£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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