1/2 oz. Parfait Amour creme de violette
1/4 oz. St. Germain elderflower liqueur
edible flowers (optional)
Pour liqueurs into a champagne glass and top with sparkling wine and an edible flower. We used nasturtiums as the orange contrasted beautifully with the indigo of the drink.
As with a Kir, this would probably be both tasty and pretty made with still white wine - then we'll just call it a Fleur.
It also tasted quite good (spicier, less floral) when we substituted Vya extra dry Vermouth for the St. Germain. Last night we were in full end-of-summer mode, but this version may be more appealing in the fall.
This would likely be very pretty in a martini glass. When the light shines through the drink it's really spectacular.
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