Violet Champagne



  • One bottle of dry champagne
  • One bottle of Crème Yvette violet liqueur, available at most liquor stores
  • Fresh violet blossoms for garnish, or candied violets for garnish


  1. Pour champagne into fluted glass, until nearly full.
  2. Pour in a dash of Crème Yvette to fill the glass, and garnish with a violet.

Note: African violets are not edible.  If you’re picking violets from your garden or lawn, make sure they have not been sprayed with any pesticides.

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