Violet Fizz
Even though summer is almost over it’s still hot here and in most of the country. When the temperature goes up, the only kind of cocktail I want is something that’s cold and fizzy. Something fruity. Something over ice. If it’s a pretty color, even better. I found all that and more in the Violet Fizz.
If you’re a fan of the Ramos Gin Fizz and it’s delicious citrus flavors, then you’re going to like the Violet. It’s practically the same drink, the only difference is Creme Yvette is used instead of orange flower water. So while you still get that nice burst of citrus, you get some delight floral notes that make this cocktail perfect for a romantic summer picnic or a dressy garden party.
Creme de Violette or Creme Yvette was a very popular digestif during the late 19th and early 20th century when it first appeared on the scene. It was used in many cocktails like the Aviation and the Blue Moon, but it was also often enjoyed on its own. As the years went on Creme de Violette became more and more difficult to find until it was completely unavailable anywhere in the United States. Luckily around 2007 both Creme de Violette and Creme Yvette were reintroduced to the U.S. and once again we can enjoy all these wonderful classic cocktails.
While I don’t know exactly when this classic was created, I do know it’s been around since at least 1939 when it appeared in Charles H. Baker’s Gentleman’s Companion. Baker said the cocktail was “a pretty thing to look at, to taste, to smell.” After looking, tasting and smelling this cocktail, I wholeheartedly agree with him. What do you think?
Violet Fizz
Ingredients:
- 1-1/2 oz. gin
- 1 oz. creme yvette
- 1 teaspoon sugar
- 1 egg white
- 2 tablespoons of heavy cream
- juice of 1/2 a lime
- juice of 1/2 a lemon
- club soda
Directions:
- Place all ingredients except the club soda in a cocktail shaker. Add ice and shake vigorously for one minute. Strain into a collins glass filled with ice and top with club soda. Garnish with an African violet or two and serve.
