Violet Fizz From Palomar
Photo: Jordan Hughes
Tropical flavors play up the complexity of this gin fizz riff.
For his Violet Fizz—on the menu at Palomar in Portland, Oregon—bar owner Ricky Gomez wanted to give the traditional Gin Fizz a tropical spin. “The passion fruit cuts that traditional lingering marzipan flavor from the orgeat, while the violette and blue curaçao focus on stretching the gin throughout the cocktail,” says Gomez.
Ingredients
- 2 oz. gin
- 3/4 oz. fresh lemon juice
- 1/2 oz. crème de violette (Palomar uses Bitter Truth Violet)
- 1/4 oz. orgeat
- 1/4 oz. rich simple syrup (2:1)
- ½ oz. fresh egg white (pasteurized if you like)
- ¼ oz. passion fruit syrup
- ¼ oz. blue curaçao
- 1 oz. chilled sparkling water to top
- Tools:shaker, strainer, fine mesh strainer
- Glass:Collins
Preparation
Add all ingredients, except sparkling water, to a shaker without ice. Dry shake the ingredients to combine, then add ice to the shaker and shake again until well chilled. Double strain the drink into a Collins glass containing 2 ice cubes, and top with 1 oz. of chilled sparkling water.