Tuesday, August 9, 2011

Marianne at Midnight

How could I resist a drink that has a floating flower petal in it?  Such showmanship...  Besides, as unlikely as it seems, I already had a bottle of Crème de Violette on hand, from a different recipe.

1 1/2 ounces Scotch
1 ounce Crème de Violette
1/4 ounce Tuaca
pansy, or other edible flower, for garnish

Stir for 30 seconds in an ice-filled shaker. Strain into a chilled cocktail glass. Float flower on top for drama!  Enjoy!

I served this as a dessert drink, with a White Chocolate Crème Brulee.  Here's the recipe:

White Chocolate Creme Brulee

No comments:

Post a Comment