Mixologist Charlotte Voisey of the web video show The Perfect Pour discovered this fizzy delight at the popular L.A. restaurant Varnish.
- 1½ parts Gin
- ¼ part Crème de violette
- ¾ part Lemon juice
- ¾ part Simple syrup
- ¼ part Sweet cream
- 1 part Egg white or Aquafaba
- 1 part Sparkling water
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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- Violet Fizz Cocktail from The Perfect Pour on The Small Screen Network