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Violet & St Germain Spritz

A refreshing floral cocktail, the Violet & St Germain Spritz combines delicate violet liqueur with the sweet and fragrant notes of elderflower, topped off with sparkling water and prosecco. This light and bubbly drink is perfect for spring and summer gatherings, with an elegant touch of edible flowers.

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Violet & St Germain Spritz

Violet & St Germain Spritz

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: elderflower liqueur, Prosecco, prosecco cocktails, Sparkling Water, Sparkling Water Cocktails, St. Germain Elderflower Liqueur, Violet Liqueur
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz Violet Liqueur
  • 1.5 oz Elderflower Liqueur
  • 0.75 oz Sparkling Water
  • 3 oz Prosecco
  • Edible Flowers for garnish

Instructions

  • Fill a wine or spritz glass with ice.
  • Add the violet liqueur and elderflower liqueur to the glass.
  • Top with sparkling water and prosecco, gently stirring to combine.
  • Garnish with edible flowers for a beautiful and aromatic finish.
  • Sip and enjoy!

Notes

Pro Tips
  • For added elegance, chill your glass beforehand to keep the spritz extra refreshing.
  • Use high-quality prosecco to complement the floral notes of the liqueurs.
  • Choose colorful edible flowers, such as pansies or violets, for a visually stunning garnish.
 
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Violet & St Germain Spritz offers a delightful fusion of floral and sparkling flavors. The violet liqueur provides a subtle sweetness, while the elderflower liqueur adds a fragrant, honey-like quality. The prosecco adds effervescence, making this cocktail light, refreshing, and perfect for any festive occasion.

See also  Apricot Limoncello Prosecco
Violet & St Germain Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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