A Violet Crush
- 3 ounces finely crushed ice
- 4 ounces chilled dry white wine, or chilled dry, white proseco
- 1 ounce creme de violette (violet liqueur)
- edible flowers, such as violet, borage or nasturtium and/ or a sprig of pineapple sage, suggested garnish
- squeeze of Meyer lemon or sweet lime, optional
- For a stiffer variation, add a shot of Grey Goose vodka or for more flair Grey Goose Poire
- Add the crushed ice to your glass. Pour in the wine or proseco. (If you are seeking more variation add a shot of the vodka or poire here). I used a gravina wine in the one example illustrated, and proseco with nasturtium and pineapple sage in the other photographs.
- Slowly drizzle in the liqueur and watch the violet bloom with the sparkle of an amethyst jewel against the light. Add a squeeze of lemon or lime if you like. Garnish with an edible flower such as violet or nasturtium, if you have them and/or a an enhancing herbal leaf such as pineapple sage or lemon verbena. Each guest could have a different color flower if you make several.
crushed ice, white wine, violette, edible flowers, lemon, variation
Taken from food52.com/recipes/12593-a-violet-crush (may not work)