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 (rich) 2 sugar to 1 water |
| 1 fl oz | Prosecco sparkling wine |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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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