Violet Fizz

Mixologist Charlotte Voisey of the web video show The Proper Pour discovered this fizzy delight at the popular L.A. restaurant The Varnish.

The Varnish’s version uses Hendrick’s gin for its botanical notes, which pair perfectly with the soapy, flowery violet flavors of the creme de violette. It’s a perfumed princess’ pillow, a perfectly floral foam, saved from being too saccharine by a bit of half-and-half (or another medium-fat cream, or heavy whipping cream).

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Add everything but the sparkling water to a shaker, and do not add ice. Vigorously dry shake to emulsify the egg. Add ice and shake again, very vigorously. Add the sparkling watera to your champagne flute or collins glass, and then strain the shaken ingredients over it. Garnish with a lemon twist.

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Purple Cocktails that Don’t Suck

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