- 1 ounce créme de violette
- 1 ounce pear puree
- 4 ounce brut champagne
- Edible flower garnish
- Chill a 7-8 ounce coupe (depicted in image) champagne glass and pour in the first two ingredients then top with brut champagne.
- Add edible non-toxic flower garnish. (Flower shown is a culinary orchid.)
Créme de Violette (liqueur made from French violets) was unavailable in America for about 85 years until recently.
You can make your own pear puree or purchase from your local grocer.
To balance the sweetness of the liqueur and puree a dry/brut Champagne is recommended.