From the Chronicle Kitchen
The sweet Muscat and acidic berry notes are lovely with the delicate, floral crème de violette. This recipe is adapted from Lucius Beebe’s 1946 classic, The Stork Club Bar Book. It was served at the Stork Club in New York. The original recipe called for Champagne.
2 whole cloves
3/4 ounce crème de violette
5 ounces Moscato d’Asti, chilled (alternatives: Asti, Prosecco extra dry, Champagne extra dry)
Lemon twist for garnish
Place cloves in a chilled 6-ounce sparkling-wine glass. Add crème de violette. Top slowly with chilled bubbly. Stir gently. Garnish with short strip of lemon peel, first twisting it over the glass to release the flavorful oils into the drink.
Purchase Tiny Bubbles.
Click here for more great recipes.
Senior Marketing Manager
Pear Whole-Wheat Crumb CakeDecember 15th, 2014
Vegetarian Cookbooks for a Meat-Free HolidayNovember 21st, 2014
Silky Pumpkin Soup for Cozy Autumn NightsNovember 14th, 2014
A Soul-Warming Visit to Brown Sugar KitchenNovember 7th, 2014