Monday, May 2, 2011

A Violet Cocktail, For the Modern Victorian

Violet Fizz (The Bubbly Bar)

4 oz Prosecco 
1/2 oz Homemade Violet Syrup (see April post for recipe)
1 oz Delicate Gin
Juice of 1/2 Lemon
1/2 oz Pasteurized Egg White
* optional garnish, 2 Pieces of Candied Violet

Pour the prosecco into a cocktail glass
Combine other ingredients in a shaker
Shake with ice until well chilled
Strain into cocktail glass
* garnish with candied violet

Perfect for an old-skool ladies luncheon, a bridal tea party, or any breezy afternoon suited for no more than bloomers outdoors.  It sounds afternoon daydreamy, sweetly ladylike and completely unnecessary, which is enough to appeal to me.

Photo courtesy of Old Prints

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