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Lady Violette

The Romantic Lifestyle

Posts Tagged ‘Violette Cocktail Recipes’

Violet Ice Cream Recipe! A Lady Violette Dream Desert

Saturday, April 7th, 2012

Violet Ice Cream ~ A Lady Violette Dream Desert

I am dedicated to all things Violet and sharing them and found this Recipe for Violet Ice Cream  on Meera Freeman’s blog yesterday. I’m trying to get organized to make it this weekend. I literally have thousands of violets blooming in my yard. They are scattered throughout the grass as well as the flower beds which is alright with me!

Here is what she says:

After quite a bit of thought and fiddling around, I finally came up with a violet ice-cream recipe.  Not too much colour… very subtle flavour, most of it coming as an after-taste, like most perfumes  (think truffle, jasmine… an ethereal waft that floats between the nostrils and the tip of your tongue).

Violet Ice-cream

4 egg yolks
135g sugar
400 ml full cream milk
100 ml heavy cream, chilled
1 tbsp Monin violet syrup
1 tbsp violet liqueur (Creme de Violettes)
2 drops pink food colouring
2 drops blue food colouring

Heat the milk with half the sugar taking care not to let it boil.
Beat the yolks with the remaining sugar until the mixture is thick and white.
Slowly pour the heated milk over the yolk mixture, beating well.
Return the mixture to the saucepan and simmer, whisking continuously, until the mixture thickens slightly and coats the back of a spoon.
Make sure it doesn’t boil.  If you have a candy thermometer, the temperature of the mixture should reach 85°C.  Remove from the heat immediately. Stir well and add the chilled cream. Flavour with the violet syrup and liqueur and tint with the food colouring.
Cool completely and churn in an ice-cream churn.
Garnish with fresh or crystallised violets.

This is almost a frozen Violette Cocktail as it is flavored with violet liquor! It sounds so delicious!

I am grateful to Meera Freeman who is a cooking teacher and cookbook writer and photographer for coming up with this elegant recipe as it  sounds pretty grand to me! Thanks Meera!

Beautiful Violet Cocktail ~ A Toast to the First Day of Spring!

Wednesday, March 21st, 2012

A Beautiful Lady Violette Cocktail Garnished with an Edible Pansy

I love garnishing things with flowers – in fact I eat flowers every day, really! You can decorate anything you want to eat or drink with an edible flower.

I propose a toast to spring with a flower cocktail. Today is the first day!

Why not give a welcoming spring cocktail party ~ for a chance to wear your vintage clothes and gloves and enjoy some flowery drinks!

You can garnish any cocktail with a flower or make up one of the popular ones using floral liquors such as Creme de Violet or Parfait Amour.

 

The Blue Moon – a Recipe for a Delightful Antique Violet Petal Cocktail Made with Creme Yvette or Creme De Violette

Friday, April 22nd, 2011

The Beautiful & Romantic Blue Moon Cocktail

 

We can now make the long lost, beautiful, and enjoyable, vintage Blue Moon cocktail again. It is made from liqueur compounded of violet petals and other secret flavorings and it is divine!

Lady Violette and friend, Lavande Lamour say,”Treat yourself. It’s absolutely fluerific.”  We had read about it for years but the necessary flower liqueurs needed to create it were nowhere to be had during our lifetimes! Now they have been revived which, to us, is akin to reviving a lady who has fainted! What a relief! She is still alive! We thought, for a moment, that she might be dead!

The violet liqueurs Creme Yvette or Creme de Violette required to make The Blue Moon had been discontinued for decades, but are fortunately available again. The recipe and the story behind it, and other vintage spirits and forgotten cocktails are now available in a a new book by Ted Haigh reviewed in the Cookbook Profile of the Global Gourmet. The earliest version was created in 1917. Here ’tis:

Ingredients

  • 2 ounces (1/2 gill, 6 cl) gin
  • 1/2 ounce (1/8 gill, 1.5 cl) Creme Yvette or creme de violette
  • 1/2 ounce (1/8 gill, 1.5 cl) fresh lemon juice

Shake in an iced cocktail shaker, and strain into a cocktail glass.

Garnish with a lemon twist. Enjoy and,

Read more: Cocktail Recipe: The Blue Moon (Gin and Creme Yvette) http://www.globalgourmet.com/food/cookbook/2009/vintage-spirits-cocktails/blue-moon.html#ixzz1KFHaQK4n

 

 

Lady Violette cocktail from The Mansion on Peachtree

Monday, February 21st, 2011

Lady Violette cocktail from The Mansion

I found this cocktail on the web. It looks delicious! I love the idea of floating an orchid blossom in the drink! Lovely!

2 ounces gin
3/4 ounce lemon
1/2 ounce creme de violette
1 ounce simple syrup
1 egg white
edible flower for garnish (optional)

Shake all ingredients vigorously for 30 seconds in a cocktail shaker and strain into a martini glass. Garnish with edible flowers of any variety if you like (an orchid is used here).

Lady Violette cocktail from The Mansion on Peachtree

Lady Violette’s Lavender Orange Cosmo

Tuesday, February 8th, 2011

Lady Violette's Lavender Orange Cosmo

An elegant fruit and flower cocktail created by Lady Violette with the lavender liquor Parfait Amour and delicately scented with orange blossoms via a whisper of Absolute Mandarin…

Combine:

Absolute Mandarin – 1.5 oz

Parfait Amour  – .5 oz

Fresh Lime Sour  – 1 oz

Cranberry Juice – 1 oz

Shake and Pour.

Serve in a martini glass with a Lavender Sugar rim. Garnish with two slices of fresh orange with the peel. Decorate with a sprig of fresh lavender in summer and an edible orange blossom or orange pansy or viola flower float when in season.  A cocktail as visually delicious as it tastes! Enjoy!

This was inspired by the Lavender Cosmo I tasted at the Northgate Stanford’s Restaurant in Seattle, WA, where you can try their version if you don’t want to make your own. I took their listed ingredients and tweaked it to come up with Lady Violette’s Lavender Orange Cosmo. Upon inquiring I found that all the restaurants in their chain serve their Stanford’s Lavender Cosmo. They were unable to tell me who originally invented their recipe but I will be happy to list that credit if I do find out. It was also delicious! So delicious I was inspired to come home and create my own version!