April 17, 2016

The Flavigny Swizzle


Mixology Monday turns 10 this month, so I wanted my contribution to be special.

Our host Fred of The Cocktail Virgin Blog  - and the guy who is keeping MxMo alive - set us the task of making a swizzle.

Or as he puts it in his announcement post:

..most cold Swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill.

On April 24th 2006 the theme of the very first MxMo was Pastis, so I figured I would incorporate the taste of anis into my swizzle. 

I looked at the gorgeous Ojen Frappe of New Orleans and considered a few other possibilities but my mind kept returning to some of my favorite candies: Little rounded hard candies with a mild taste of violets and a center of anis made in the french city of Flavigny. 

Actually the pastilles Les Anis de Flavigny are some of the oldest commercially made candy in the world.

My next challenge was finding the right anis flavored spirit to go with the taste of violets. I chose the Italian Sambuca and once I had looked to Italy figured a hint of lemon would marry the harshness of the Sambuca and the softness of Creme de Violette.

Time to start swizzling - I still have my homemade swizzle stick from MxMo XC
  • 4,5 cl Sambuca - I used a cheap bottle from the local supermarket
  • 1,5 cl Limoncello 
  • 3 cl Creme de Violette - I used Bitter Truth  
Fill the bottom of a spacious glass with crushed ice and add the Sambuca and Limoncello and a bit more ice. Twirling the swizzle stick between your palms start mixing and cooling. Then fill the glass with ice and swizzle some more to jeg the liquid up in the glass. Finally pour the Creme de Violette over the top and let it paint the ice and seep into the glass. Garnish with fresh violets.


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