Fizz á la Violette
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Fizz á la Violette
Serve in a Fizz or Highball (8oz to 10oz)
| 1 1⁄2 oz | Hayman's Old Tom Gin |
| 1⁄4 oz | Rothman & Winter Crème de Violette Liqueur |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 oz | Single cream/half-and-half |
| 1 oz | Egg white |
| Top up with | Soda from siphon |
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.
Allergens:
Recipe contains the following allergens:
Review:
A delicate floral cocktail that is so creamy and smooth that it's 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 237 calories
Alcohol content:
- 1.1 standard drinks
- 9.4% alc./vol. (9.4° proof)
- 14.8 grams of pure alcohol
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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