A Violet Crush
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
121
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).