It was one of those days and man oh man do I need a little liberation! Found this cocktail online, but added a bit more Violette liquor, just cos I felt like it. The results – liberation from my hectic day!
2 oz Gin
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1/4 oz Crème de Violette
1 lemon twist
Combine ingredients in a shaker. Shake and stain into a cocktail glass. Garnish with lemon twist.
1 ounce vodka
1/2 ounce freshly squeezed lemon juice
1/2 ounce maraschino liqueur, preferably Luxardo
1/2 ounce Yellow Chartreuse
3 drops crème de violette, preferably Rothman & Winter
1 (1/4-inch-thick) cucumber slice
Place a cocktail glass in the freezer to chill.
Combine the vodka, lemon juice, maraschino liqueur, and Chartreuse in a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with the crème de violette, and garnish with the cucumber slice
I bought a bottle of Creme de Violette for cocktails and the sweet violet taste inspired me to create these light lemony floral cupcakes!
2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 TBSP canola oil
4 TBSP apple sauce, unsweetened
3/4 c granulated sugar
2 egg whites
2 TBSP lemon juice
2 TBSP creme de violette
Zest from 1 lemon
1 c buttermilk
1 c powdered sugar
1 TBSP lemon juice
1 TBSP creme de violette
Zest from one lemon
Preheat oven to 350.
Prepare cupcake pan with liners.
Combine dry ingredients, whisk to combine. Stir in wet ingredients until well combined. Spoon into cupcake liners, fill 1/2 way. Bake 24 minutes until toothpick comes out clean.
Let cupcakes cool.
Whisk together ingredients for glaze. Drizzle over cupcakes.
Makes 24 cupcakes.
3 WW PP per cupcake