Fizz á la Violette

Fizz á la Violette image

Servir em

Copo Collins (pequeno 8oz)...
fl oz Tanqueray Old Tom gin
¼ fl oz Licor Crème de violette (violeta)
1 fl oz Suco fresco de Limão Siciliano
½ fl oz Xarope Simples (2 de açúcar para 1 de água)
1 fl oz Creme fresco de leite (half-and-half)
1 fl oz Clara de ovo pasteurizada
Completar com Água de sifão
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Como fazer:

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.

Decoração:

None

Comentário:

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

Origem:

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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Sugar syrup (2:1)
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Egg white (pasteurised)

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