I have fond memories of candied violets–my best friend's grandmother would bring them back with her from European trips, and even though the taste was a little adult for two six year olds, they seemed so chic! When I was mixing up this cocktail, I thought of them immediately–they'd make the perfect garnish!
1/2 oz crème de violette
Champagne or sparkling wine
Pour the crème de violette in a flute or coupe, then top with the bubbly of your choice!
Notes: Crème de violette is an antique ingredient experiencing a bit of a revival; Rothman & Winter make arguably the best. Since I used Prosecco (a delicious choice), this sipper is a Violette Pétillant, rather than a Royale. Cheers!