Under 30 Minutes

Viola Kir Royale

  • Prep:
  • Total Time:
  • Yield: Makes 6 cocktails
Viola Kir Royale

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


  1. 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.

  2. Pour 2 tablespoons viola mixture into each glass, top off with Champagne, and garnish with a flower. Serve immediately.


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