Fizz á la Violette

Difford's Guide
User Rating (2 ratings)

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 Hayman's Old Tom Gin
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, 65.0°brix)
1 fl oz Single cream / half-and-half
1 fl oz Pasteurised egg white (or aquafaba)
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:

One serving of Fizz á la Violette contains 238 calories.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

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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