Fizz á la Violette

Fizz á la Violette image

Servir en

Vaso Collins (pequeño, 8oz)...
fl oz Tanqueray Old Tom gin
¼ fl oz Crema de licor de violeta
1 fl oz Jugo de limón recién exprimido
½ fl oz Jarabe de azúcar (2 azúcar a 1 de agua)
1 fl oz Leche entera
1 fl oz Clara de huevo pasteurizado
Rellenar con Soda de sifón
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Cómo se hace:

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.

Garnitura:

None

Historia:

A delicate floral drink that is so creamy smooth that it is almost fluffy.

Acerca de:

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.

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Créme de violette liqueur
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Egg white (pasteurised)

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