Fizz á la Violette
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Fizz or Highball (8oz to 10oz)
- Ice: Ice
- ABV: 7%
Ingredients
- Portobello Old Tom gin — 1½ oz (45 ml)
- Crème de violette liqueur — ¼ oz (7.5 ml)
- Lemon juice (freshly squeezed) — 1 oz (30 ml)
- Sugar syrup — ½ oz (15 ml)
- Single cream / half-and-half — 1 oz (30 ml)
- Pasteurised egg white — 1 oz (30 ml)
- Soda from siphon — Top up with
How to make it
- Flash BLEND first 6 ingredients without ice.
- Pour contents of blender into shaker and SHAKE with ice.
- Strain into chilled glass.
- TOP with soda from siphon.
A light cocktail with gin and cream.
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