This pretty cocktail will add a touch of old-world glamour to any festive celebration.
From the Collins Bar’s Spring Collection menu, it combines the unique flavours of violet (in a liqueur made from the purple flowers), blackberry and maraschino cherries.
Ingredients
45ml tequila
10ml maraschino liqueur
5ml sugar syrup*
10ml blackberry liqueur
5ml violet liqueur (or crème de violet)
3-4 dandelion bitters
10ml lemon juice
Lemon peel for garnish
Antique glass
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Method
Take a cocktail shaker, add all the ingredients plus ice, and shake. Pour into an antique glass and garnish with lemon peel.
*To make the sugar syrup, heat equal parts of water and sugar to a simmer until all the sugar has dissolved.
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