La Violetta

Difford's Guide
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Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1910

Garnish:

Float dehydrated lemon wheel slice

How to make:

SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with splash of prosecco.

1 fl oz Rutte Dry Gin
1/2 fl oz Crème de violette liqueur
1/2 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 fl oz Prosecco sparkling wine
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Review:

Delicate baby blue in colour and reminiscent of an Aviation with a touch of fizz.

History:

Adapted from a recipe created in 2019 by Patricia Grimm at Adele's Restaurant in Nashville, USA.

Nutrition:

There are approximately 144 calories in one serving of La Violetta.

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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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Difford's Guide
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