A Violet Crush

Name: 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

6 ingredients

2 steps

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

Directions

1

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.
2

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.