| 1 1⁄2 fl oz | Hayman's Old Tom Gin |
| 1⁄4 fl oz | Rothman & Winter 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 | Whipping cream |
| 1 fl oz | Egg white |
| Top up with | Soda from siphon |
Serve in a Fizz or Highball (8oz to 10oz)
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.
One serving of Fizz á la Violette contains 237 calories
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.
A delicate floral cocktail that is so creamy and smooth that it's almost fluffy.
Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails made with dairy cream are known as creamy cocktails.
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