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The Washington Post

Violet Fizz

Violet Fizz 1.000

Julia Ewan - The Washington Post

May 6, 2009

This classic variation on the Gin Fizz uses creme de violette rather than sugar or simple syrup, giving the drink its lovely hue.

Spirits columnist Jason Wilson recommends adding egg white, which adds a light froth to the proceedings, and using a sparkling mineral water instead of club soda or seltzer. If you have a sweet tooth and absolutely must, you may add a half-teaspoon of sugar.


Servings: 1
Ingredients
  • Ice
  • 1 1/2 ounces gin, preferably Plymouth brand
  • 1 ounce freshly squeezed lemon juice
  • 1/2 ounce crème de violette
  • 1 tablespoon egg white
  • Sparkling mineral water, preferably Apollinaris brand

Directions

Fill a cocktail shaker halfway with ice. Add the gin, lemon juice, creme de violette and egg white; shake vigorously for at least 1 minute. The egg white should get frothy.

Strain into an ice-filled Collins glass; top with the mineral water.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 171


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 26mg 1%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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