Name: Parma Violet Spritz
Total time: 3 min
Cuisine: Cocktail
Ingredients: 75 ml Prosecco; 50 ml Crème de violette; 25 ml Soda water

Ingredients

2 1/2 fl oz

Fiol Extra Dry Prosecco

1 2/3 fl oz

Rothman & Winter Crème de Violette Liqueur

5/6 fl oz

Thomas Henry Soda Water (chilled)

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of small pack of Parma Violet sweets.

Method

POUR prosecco and liqueur into glass.

FILL glass with ice.

TOP with soda.

Garnish

Garnish with Parma Violet sweets.

Health & Nutrition

Alcohol content:

1 standard drinks
11.06% alc./vol. (22.12° proof)
14.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Prosecco sparkling wine — Sulphur Dioxide/Sulphites

Comments & Discussion

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Simon Waldmeier 5d

I tried it with Briottet Crème de Violette and a Prosecco from the Rubicone IGP. Too sweet for me.

Chris Dimal 42w

I used Marie Brizard Essences Violette, a colourless violet liqueur and Cava. It was actually balanced and nice, especially considering it's 50ml of violet liqueur, a normally overbearing flavour. I wonder if Simon or anyone else has ever heard of and/or used Marie Brizard Essences Violette? Is it a decent example of a violet liqueur? Or is it subpar? There were no other options.

Simon Difford Verified User Premium Member 41w

I've not come across Marie Brizard Essences Violette. Traditionally, Marie Brizard are better at distillates rather than infusions, hence with "Essences", perhaps they are playing to their strength.

Chris Dimal 38w

Sorry for the late comment, it turns out that Marie Brizard Essences Violette IS on Difford's Guide. The info even says that the violets are harvested in Toulouse to make the liqueur. Maybe you might know more about it than you think? Or was that MB's provided information? Eitherways, if I was in a better country, I'd have been more than happy to send you a sample of it for you to taste. I do find it kind of curious that there are so few MB reviews.

Simon Difford Continue thread (1 reply)

Caitlin Eisner Premium Member 45w

I added a dash of fernet branca, and I highly recommend everyone else does, too.

Matt Excell 1y

Too sweet, in my opinion. Thinking of splitting the Violette 50% and replacing with Dry Vermouth or Bitter Bianco. Anyone tried?

Peter Halpern Premium Member 3y

As Paul Holdsworth stated below, 2.5ml of absinthe really brings a nice complexity to it.

We used left over Borrasca Prosecco DOCG from an event we did at home, and it was delicious.

Jan Martinek 3y

I didnt have carbonated, I rarely do, so I simply topped it up with more sparkling wine.
will have to try it with water as well, even though I only made it to get rid of an open bottle of prosecco, I really enjoyed this one a lot.

Paul Holdsworth Premium Member 4y

What a sensation! I've been working up to this - Aviations, then a Moonlight or two, but this, with a solid dollop of crème de violette, threatens to overwhelm you.

Instead, it tastes (and looks!) out of this world. Any prosecco drinker would be blown away by this wonderful take on their favourite drink. And I love the flavour transition created by topping up with soda water - don't skip this!

But I do wish the proposed garnish was a bit more practical...

Paul Holdsworth Premium Member 3y

Just tried it again, this time with 2.5ml absinthe and a sprig of mint. Very nice indeed.

John Hinojos Premium Member 4y

I was quite surprised at this cocktail. I was expecting a huge floral flavour, but got a lovely and soft cocktail. It does taste like the Parma Violet Sweets. To tone down any sweetness, we top it with extra Prosecco instead of the soda water. Thanks for an enjoyable cocktail.

Suzanne Alexander 5y

I really liked this with a sparkling brut of humble origin. I chose to top up with the wine because it was nicely dry. The violet was really enjoyable this way.