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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.

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.

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...

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.

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.

Victoria says it’s A bit too Violettey.... and tastes like talcum powder whilst wearing a winceyette nightgown... however I’ll have another....