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.
- 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
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.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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