Last Christmas, I visited Belgium for the first time, and it was love at first bite. Boy, do Belgians know how to eat! Mussels, Belgian fries, croquettes, venison dishes ordered by mistake, steak tartare… I could go on and on. Every single meal I had there was delicious, and have I mentioned the desserts? I still have no idea what they call the most memorable one I ate because our very cheeky waiters only referred to it as “the mystery dessert.” It was a giant meringue covered in freshly-whipped cream and drizzled with melted chocolate. Have I convinced you to book your plane ticket yet?
In addition to mystery desserts, a lot of the restaurants I visited featured a sparkling cocktail as an apéritif. They were extremely simple: usually some Prosecco or Cava with bitters or liqueurs added to it. The result was a light, refreshing, and playful cocktail that I couldn’t wait to reproduce when I got back home.
The one that I’ve made for you here is a combination of Crème de Violette and sparkling Prosecco. Crème de Violette is a rather sweet, creamy liqueur of the most wonderful, deep purple color. It is also one of the key ingredients in Aviation cocktails. I love the lavender color that it gives this particular cocktail because it makes me think of purple tulips, my favorite flower. I also think that the contrast between the soft purple hue of the cocktail and the sliver of orange peel makes this drink look particularly elegant and well suited for entertaining.
The addition of the peach bitters is meant to bring out the sweetness and floral aroma of the Crème. If you can’t find them, feel free to omit them; your cocktail will still taste amazing. I wouldn’t recommend that you skip the orange twist though. Twisting the orange peel releases a tiny quantity of citrus oil that sits on the surface of the drink giving it a wonderful aroma and subtle citrusy flavor.
I hope you enjoy it!
Bubbles! (A Prosecco Cocktail)
This beautiful and easy prosecco cocktail is perfect for entertaining.
- 0.5 oz Crème de Violette
- 4 oz sparkling Prosecco or Cava, chilled
- Two dashes of peach bitters (optional)
- A slice of orange peel
- Orange slivers to garnish
- Step 1 Pour the Crème de Violette and the two dashes of peach bitters into a champagne flute or coupe glass and top with the Prosecco.
- Step 2 Twist the slice of orange peel on top of the drink to release the oils. Discard peel.
- Step 3 Garnish with a sliver of orange peel.