Fizz á la Violette

Name: Fizz á la Violette
Ingredients: 1 1⁄2 oz Hayman's Old Tom Gin; 1⁄4 oz Rothman & Winter Crème de Violette Liqueur; 1 oz Lemon juice; 1⁄2 oz Sugar syrup 'rich'; 1 oz Whipping cream; 1 oz Egg white; Top up with Soda from siphon

Ingredients

1 1⁄2 oz Hayman's Old Tom Gin
1⁄4 oz Rothman & Winter Crème de Violette Liqueur
1 oz Lemon juice
1⁄2 oz Sugar syrup 'rich'
1 oz Whipping cream
1 oz Egg white
Top up with Soda from siphon

Method

Glassware:

Serve in a Fizz or Highball (8oz to 10oz)

Method:

1/ Flash BLEND first 6 ingredients without ice (to emulsify mix). Then pour contents of blender into shaker and SHAKE with ice. Strain into chilled glass (no ice in glass) and TOP with soda from siphon.

Alternatively: 2/ SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass (no ice). TOP with soda water from siphon.

Nutrition:

One serving of Fizz á la Violette contains 237 calories

Allergens:

Recipe contains the following allergens:

History:

An adaptation of the Ramos Fizz. In his 1939 The Gentleman's Companion, Charles H. Baker Jr. credits this drinks creation to Ahmed Soliman a manufacturer and seller of Perfume Essences in the Khan el Kalili Bazaar, Cairo.