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All cocktails Fizz á la Violette

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Fizz á la Violette

Creamy (e.g. Dirty banana)

3.9 15 ratings

Ingredients

1 1/2 oz Old Tom gin
1/4 oz Crème de violette
1 oz Lemon juice
1/2 oz Sugar syrup 'rich' (2:1)
1 oz Whipping cream
1 oz Egg white
Top up with Soda from siphon

How to make

Serve in a fizz or highball (8oz to 10oz)

  1. 1 1/ Flash BLEND first 6 ingredients without ice (to emulsify mix)
  2. 2 Then pour contents of blender into shaker and SHAKE with ice
  3. 3 Strain into chilled glass (no ice in glass) and TOP with soda from siphon
  4. 4 Alternatively: 2/ SHAKE first 6 ingredients with ice and strain back into shaker
  5. 5 DRY SHAKE (without ice) and strain into chilled glass (no ice)
  6. 6 TOP with soda water from siphon.

9.4% alc./vol. · 1.1 standard drinks · 237 calories

History

A delicate floral cocktail, so creamy and smooth it is almost fluffy.

This drink is an adaptation of the Ramos Fizz. In his 1939 book, The Gentleman's Companion, Charles H. Baker Jr. credited Ahmed Soliman, who manufactured and sold perfume essences in Cairo's Khan el Kalili Bazaar, as the creator of this cocktail.

Created by Ahmed Soliman