Viola Kir Royale
- Total Time:
- Yield: Makes 6 cocktails
Photography: Richard Banks
Source: Martha Stewart Living, May 2013
- 3/4 cup lightly packed unsprayed violas or other small pansies (about 1/4 ounce), plus 6 more for garnish, picked over, gently submerged in water, and drained on paper towels
- 1/4 cup sugar
- 1/2 cup water
- 2 ounces vodka
- Fresh lemon juice
- 1 bottle (750 ml) Champagne brut, chilled
Combine violas, sugar, and water in a blender and puree until color is uniform and sugar dissolves, about 1 minute. Transfer to a nonreactive bowl or pitcher and stir in vodka. Add lemon juice to taste.
Pour 2 tablespoons viola mixture into each glass, top off with Champagne, and garnish with a flower. Serve immediately.