Violet Fizz
Violette, orgeat, and passion fruit under a cap of foam. Tropical, and built to be looked at.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| gin | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| creme de violette | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Orgeat | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| Rich Simple Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| egg white | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Passion Fruit Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| blue curacao | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| sparkling water, chilled, to the top | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Place 2 cups sugar and 1 cup water in a saucepan and bring it to a boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using storing.
Place 1 ½ cups passion fruit puree and 1 ½ cups Demerara Syrup in a mason jar, seal it, and shake until combined. Use immediately or store in the refrigerator.
Method
- Add everything except the sparkling water to a shaker and dry shake for 10 seconds.
- Add ice and shake hard until cold.
- Double strain over 2 ice cubes into the Collins glass and top with the sparkling water.
Mixology by Whiphttps://mixologybywhip.com/recipes/violet-fizz
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→