Violet Beauregarde Part 2 Recipe

By
Brian Oh
A photo of Brian Oh, a Contributing Writer at Serious Eats
Brian Oh
Contributor
Brian Oh is a D.C.-based freelance food and travel writer who dedicates every spare minute to stuffing his face when he's not working as an international development professional. His work has appeared in Serious Eats, Thrillist, Washington City Paper, Whisky Advocate, and others.
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Updated August 30, 2018
Violet Beauregarde with lemon twist
Brian Oh

A floral and sweet variation of the classic Champagne cocktail from Josh Berner of Ripple in Washington, DC.

Note: Tempus Fugit Liqueur De Violettes does not contain as much sugar as creme de violette, and is available at fine liqueur stores and online.

Recipe Details

Violet Beauregarde Part 2 Recipe

Active 2 mins
Total 2 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 ounces Tempus Fugit Liqueur De Violettes
  • 1 ounce Aperol
  • 1 ounce fresh squeezed lemon juice from 1 lemon
  • Sparkling wine, chilled
  • Garnish: extra long lemon twist for each glass

Directions

  1. Fill a mixing glass with ice. Add Liqueur de Violette, Aperol, and lemon juice. Stir until well chilled, about 20 seconds. Strain into two flutes and top each glass with sparkling wine. Garnish with extra long lemon peel.

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