Name: Fizz á la Violette
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Old Tom gin; 7.5 ml Crème de violette; 30 ml Lemon juice; 15 ml Sugar syrup (2:1); 30 ml Cream; 30 ml Egg white; Top up with Soda from siphon

Fizz á la Violette
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Serve in a Fizz or Highball (8oz to 10oz)

Ingredients:
1 ¹⁄₂ oz	Hayman's Old Tom Gin
¹⁄₄ oz	Rothman & Winter Crème de Violette Liqueur
1 oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz	Single cream/half-and-half
1 oz	Egg white
Top up with	Soda from siphon

Read about cocktail measures and measuring

How to make:

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.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy
Egg white - Eggs

Review:

A delicate floral cocktail that is so creamy and smooth that it's almost fluffy.

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History:

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.

Nutrition:

One serving of Fizz á la Violette contains 237 calories

Alcohol content:

1.1 standard drinks
9.4% alc./vol. (9.4° proof)
14.8 grams of pure alcohol

More Creamy (e.g. Dirty banana) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.