Mocktails Non-Alcoholic

Parma Violet Mocktail Recipe

January 4, 2018

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Short and sweet post (just like the drink!) – and only a little late, considering I designed this one back in December to welcome “Dry January” and #veganuary. Better a few days late than never! My main problem is that every time I make this little flower, I drink it all! Guaranteed to transport you back to your childhood of loving (or leaving to last in the sweetie box) Parma Violets. I bring you a non-alcoholic Parma Violet flavoured cocktail.

Parma Violets were a big thing in my house, but growing up I’ve realised the love hasn’t been quite so universal. Mum and I will still fight over them, and my little brother had a sweet spot for the delicious little powdery delights. But believe it or not, some people don’t love them quite as much as we do. Well, this recipe changes everything. Its a non-alcoholic, refreshing and charmingly sweet rendition of the parma violet sweet.

The beautiful and fragrant violet flower is hardiest from Winter to Spring – which means its in season right now! I rarely see them in the wild anymore, and its a little “New Years Resolution” of my own to re-engage with my green fingers and breathe some new life into our itty bitty flat. First things first, brighten it up with some potter flowers, and where better to start than violets. Furthermore, violets are special to me because the Empress Josephine supposedly favoured them and their heart shaped leaves. If they’re good enough for an empress, they’re good enough for me – and this mocktail too!

But enough chatter about flowers, you’re here for a delicate little drink, or maybe looking for something fabulous and creative to get your children involved in making too! Who said non-alcoholic drinks couldn’t look and taste as great as their alcoholic counterparts!

Jump to Quick Recipe

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Long(er) Version of the Recipe

Β Step One – –

For a little extra ‘kick’, we’re going to rim the edges of the glass with actual parma violets. For this, take around 5 grams (or a little less than the standard small packet), place inside of a ziplock sandwich bag, and batter into smithereens. At the powder stage I mixed in a little edible shimmer too.

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Step Two – –

Pour a 50ml shot of violet syrup into your glass. I’ve used Monin’s, but I know there are a lot more out there and of course many more alcoholic versions such as the Aviation cocktail’s quintessential Creme de Violette.

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Step Three – –

Fill the glass with crushed ice. If you don’t have an ice crusher this one is a little hard. I used a blender. The result is a super fine ice that resembles slushies – but this is perfect! What I’m trying to encapsulate by this recipe are all the tastes of nostalgia. I don’t know about you, but drinking slushies were my staple. So go on and scoop in your crushed ice right to the top.

Step Four – –

The final step: Top up with elderflower and rose presse & voila! If you can’t find Elderflower and Rose (I’ve used Belvoir’s brand) – this is super easy to make yourself. This can be done with a simple fizzy elderflower drink, a squeeze of lemon, and a dash of rose water. The aim here is something refreshing, floral and fizzy – but not too overpowering you lose the violets. Tick those boxes, and you have yourself a perfect ‘Parma Violet Fizz’.

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Photography SeguΓ©…

Could anyone tell this is my first time using artificial lighting? Bought myself a pair of professional photography lamps. I’ve got to admit (and photographers will agree) the white balance on these photos is all off, but its a huge learning curve! This is my reason this took me so long past the 1st of January to photograph … That and I drunk it faster than I could photograph. With the days still as short and dark as ever, the mad rush at exactly 10.37am when the sun passes over the top of my flat and reflects off the glassy office block into my kitchen being ever unsustainable, I now take lighting matters into my own hands!

…And back to the recipe

I know you scrolled straight to this part of the page first πŸ˜‰

Parma Violet Fizz

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Glass

Ingredients

  • 50 ml Violet Syrup Monin
  • 200 ml Elderflower and Rose Presse Belvoir
  • 5 g Parma Violets
  • Finely Crushed Ice Crushed into a powder

Instructions

  1. Rim the exterior of a short 'Old Fashioned' glass with crushed parma violets (I mixed a little silver edible glitter into the powder mix for added sparkle)

  2. Add your single shot of violet syrup to the bottom of the glass, taking care not to disturb the rim.

  3. Top with crushed ice to fill the glass - the finer the better, it is visually more appealing!

  4. Pour over Elderflower and Rose presse (store bought or homemade) till the glass is filled.

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For those interested in the stages (read as madness) behind my method, here is an earlier Christmas Day un-iced, mixed version of this recipe! Just as delicious, but the ice packs a kick. Just off camera is my 8 year old brother about to down it all in one. That’s quite the seal of approval!

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For another great mocktail recipe, check out Paddington’s Non-Alcoholic Marmalade Fizz.

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6 Comments

  • Reply Ruth Nolan January 5, 2018 at 2:59 pm

    So pretty

  • Reply chef mimi January 18, 2018 at 8:26 pm

    I know that I definitely would not like this drink, because I have limits on how much herbaceous and floral notes I can take in food and drink. However, I would love to make a few dozen of these and just have them around my house to make me feel happy!

    • Reply Citrus and Cinnamon January 18, 2018 at 8:30 pm

      It is very floral, but as a sweet smelling drink its wonderful too! It would look really pretty in a big ole’ jug πŸ™‚

      Thanks for your comment Chef Mimi!

      • Reply chef mimi January 18, 2018 at 8:31 pm

        You are so welcome. By the way, Parma was my maiden name, and my favorite color is purple. And I’m a Taurus.

        • Reply Citrus and Cinnamon January 18, 2018 at 8:37 pm

          Thats amazing! My grandmother is a Taurus – reliable, practical, ambitious. I’m sure you are too! From one Gemini here πŸ™‚

          • chef mimi January 18, 2018 at 8:58 pm

            Hahahahaha! Glad you have a sense of humor!

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