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Drink Fri Apr 10 2009
Happy Hour: Violet Fizz
Ted Haigh (aka Dr. Cocktail) has a vintage cocktail column in Imbibe magazine, and after reading this recipe for the Violet Fizz, I had to try it. It's especially good for spring days now that the flowers are starting to bloom.
The Violet Fizz features creme de violette, a formerly "lost ingredient" in classic cocktails that hadn't been available in the United States for years. It's an Austrian liqueur made from Queen Charlotte and March violets. You can buy it at Drinks Over Dearborn for $23.99.
Yes, it's bright purple, but in this gin-based drink, you'll get only a hint of that color.
1 1/2 oz. gin
.5 oz. creme de violette
1 oz. lemon juice
1/2 tsp. sugar (I tend to use powdered sugar)
soda water
Shake the gin, creme de violette, lemon juice, and sugar in an ice-filled shaker. Strain into an ice-filled highball glass. Top with soda.
Happy drinking!