Invented at the Bayona restaurant of New Orleans, this violet-forward drink is the perfect accompaniment to a cloudy brunch.
We found a great tip in Cincinnati Magazine, of all places: swap the sparkling wine for sparkling sake. It gives the drink a softness and fragrance that highlights the floral notes of the drink.
- 1½ parts Crème de violette or Violet-berry liqueur
- 1½ parts Elderflower liqueur
- 1 part Lime juice
- 4 parts Sparkling white wine or Sparkling sake
Build in a tall ice-filled glass in the order given. Garnish with a lime wedge.
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- Three Fancy Cocktail Recipes from Cincinnati magazine
- Stormy Morning at Saveur