- 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
- Pour champagne into fluted glass, until nearly full.
- 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.