| 1 fl oz | Hayman's London Dry Gin |
| 1⁄2 fl oz | Rothman & Winter Crème de Violette Liqueur |
| 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 fl oz | Fiol Extra Dry Prosecco |
Garnish: Float dehydrated lemon wheel slice
Serve in a Coupe glass
SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with splash of prosecco.
One serving of La Violetta contains 144 calories
Recipe contains the following allergens:
Adapted from a recipe created in 2019 by Patricia Grimm at Adele's Restaurant in Nashville, USA.
Delicate baby blue in colour and reminiscent of an Aviation with a touch of fizz.
Makes a minimum of 25 cocktails.
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