A floral twist on a gin fizz, using violet gin and lemon juice to bring the taste of Parma Violets into an elegant, bubbly serve.

• 50ml gin (classic or floral-infused)
• 25ml violet liqueur
• 20ml fresh lemon juice
• 15ml sugar syrup
• 1 egg white (or 20ml aquafaba for vegan option)
• Soda water, to top
• Crushed Parma Violet sweets, for garnish
• Violet flower or edible petals, for decoration

Add gin, violet liqueur, lemon juice, sugar syrup, and egg white to a shaker (no ice).

Dry shake for 15 seconds to create a rich foam.

Add ice and shake again until well chilled.

Double strain into a chilled highball glass filled with ice.

Top with soda water and stir gently to blend.

Garnish with crushed Parma Violet sweets around the rim and a violet flower or edible petals on top.