New recipes

Parma Cocktail

Parma Cocktail

January 9, 2012

By

Johnny Michaels and the North Star Bartenders' Guild

Once while in Italy, I saw people snacking on platters of prosciutto and cantaloupe, and the memory inspired this drink years later. People clamor for it at the beginning of summer, but I like to wait until the cantaloupes are super sweet and juicy.

Ingredients

For the cocktail

  • 1 1/2 ounce vodka
  • 1 1/2 ounce citrus vodka
  • 2 ounces fresh cantaloupe juice
  • 2 prosciutto-stuffed green olives on skewer
  • Ice

For the olive garnish

  • 2 green olives, pitted
  • 2 small pieces of thin prosciutto

Nutritional Facts

Servings1

Calories Per Serving355

Folate equivalent (total)15µg4%

Riboflavin (B2)0.2mg10.1%


This Parma Violet Gin Cocktail Takes Exactly Like the Sweets from Childhood

Piston Gin

We've just launched our brand new online gin store! By gin lovers, for gin lovers, our brand new shop will help you find the perfect gin for you.

Sometimes nostagia can taste as good as anything and that’s exactly the case with this Parma Violet gin cocktail from Piston Gin.

Scents and tastes from childhood can often evoke wonderful memories of a simpler time and the taste of the old parma violet sweets certainly has that power.

Often devisive, the purple sweets were the original Marmite – you either loved them or hated them.

Even if you didn’t like them at the time we’re confident that this recipe will tickle your taste buds in just the right way.


Forbidden Sour

The sour cocktail template includes drinks that contain a spirit, citrus, sweetener and sometimes egg white. In that wide canon you’ll find classics like the Sidecar, Pisco Sour and plenty more, plus modern-classics and contemporary creations that follow suit and join the sour party. To that end, meet the Forbidden Sour, a tasty combination of bourbon, lemon juice and simple syrup that is accented by the unmistakable flavor of pomegranate.

The drink comes from bartending veteran and beverage consultant Eben Freeman, who has worked behind the stick and created menus for restaurants and bars in New York and around the globe. Despite the name, there’s nothing verboten about this cocktail—it’s actually quite accessible. But the bright-red pomegranate, not an apple, is considered by some to be the original forbidden fruit that tempted Adam and Eve. Hence: the Forbidden Sour.

Freeman’s drink builds on the classic Whiskey Sour formula (bourbon, lemon juice, simple syrup and optional egg white), but it intensifies that template with Pama, a unique pomegranate liqueur made from pomegranate juice, vodka and a touch of tequila. At only 17% ABV, Pama blends easily with a variety of spirits. In this cocktail, it lends complexity to the drink with its sweet-tart taste and vibrant ruby-red color.

The Forbidden Sour is a great gateway cocktail for those who are beginning to appreciate whiskey. The convergence of pomegranate and lemon yields a fruit-forward drink that’s light and refreshing, standing in contrast to boozy stirred options like the Manhattan. Give this one a whirl by making it yourself. With four ingredients, it’s easy to concoct at home, whether you’re embarking on a solo adventure or need a friendly drink to serve a crowd.


A Parma Violets gin cocktail is here and it looks incredible

We were so excited when we found out Parma Violets gin was an actual thing, so imagine how amazed we are now that we know someone’s actually gone and created a Parma Violets cocktail.

Anna’s, a restaurant in Whitehaven, has created its own Parma Violets cocktail recipe, using Parma Violets gin they brew themselves.

The violet cocktail, which comes with actual Parma Violets and is topped with candy floss, is made using Parma Violets gin, Parma Violets syrup and lemonade, which is all blended together.

The brains behind the creation is manager Adam Fitzsimons, who creates all the cocktails at Anna’s.

A photo of the cocktail, which costs £8.25 and has been named the ‘Purple Rain’, was recently shared to the restaurant’s Facebook page, and was pictured positioned next to a box of Parma Violets.

It’s so far had 180 likes and lots of comments from customers eager to try it for themselves.

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One person wrote: ‘I need one of these!’

Someone who’s actually tried the cocktail says it’s incredible. They wrote: ‘Just had this..have to say it was AMAZING. ’

Obviously, we didn’t need anything more to tempt us into heading to Anna’s to knock back one of these cocktails – but it’s good to know it’s as good as it looks.


Pink Gin Cocktails to Help You Forget It's Winter Outside

Here are three classic gin drinks, tweaked so that they’re perfect for Beefeater Pink.

It’s indisputable at this point: Pink drinks sell. Rosé has morphed from a wine trend to a full-on lifestyle brand. We’ve seen pink tequila, pink tonic, pink liqueurs. And the newest entry to the market? Beefeater Pink. At 37.5 percentꂫV, considerably lower than Beefeater’s standard 47 percent, it’s a strawberry-flavored spirit with a good dose of that fruit alongside the classic juniper and supporting botanicals.

As a stalwart London Dry gin, this is, in some ways, a surprising move for Beefeater. But there is some historical basis to it. Gin and fruit are a time-honored pairing—sloe gin, which dates back to at least the 18th century, is a liqueur of gin and the sloe berry. And pink gin itself is a drink with a long history, though it traditionally refers to a cocktail of nothing more than gin and bitters.

At the end of the day, it’s a strawberry-flavored gin, and is unlikely to appeal to juniper purists. But if you’re looking for something a little different—or you’re more inclined toward fruity drinks, but willing to branch out into gin? It might be a bottle for you. Here are three classic gin drinks, tweaked so that they’re perfect for Beefeater Pink.


Sip A 70s Parma Violet Cocktail

Do you remember buying those Parma Violet sweets from the corner shop?

With this old-school favourite cocktail, you can enjoy that great taste again any night of the week . . . and it’ll have a little extra kick!

And thanks to the fabulous addition of the Purple Unicorn Shimmer powder, your drink will even sparkle as you sip!

You won’t need much in the way of equipment to make this happen — just take a look in your cupboard for a cocktail shaker and a sieve.

Method:

  1. Pour all ingredients into a cocktail shaker and shake vigorously.
  2. Then double strain with a strainer and sieve into a chilled Paris Goblet or Copa-style gin glass.
  3. Garnish with candy floss and Parma violet sweets.

And that’s it! Guaranteed to sweeten any cocktail hour. Or maybe even a posh party — like our 150th birthday bash in January, when we enjoyed these wonderful American summer drinks from 1872.

We often go delve back into our Archives looking for a little taste of history. Like these dessert recipes from 1878, or this 1915 Ayrshire shortbread recipe.

For more like this, click on the tag below.

Why not reduce the cocktail guilt with a look at our health pages?

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Refreshing! And potentially debilitating, so be careful.

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Recipe Summary

  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 2 lemon wedges
  • freshly ground pepper to taste
  • ¼ teaspoon chipotle powder to taste
  • 2 slices Brie cheese
  • 2 tablespoons chopped fresh chives
  • 6 slices prosciutto

Preheat oven to 400 degrees F (200 degrees C). Prepare a small baking dish or sheet by spraying with cooking spray.

Slice each chicken breast horizontally nearly in half to butterfly. Open up, and sprinkle with lemon juice on both sides. Sprinkle with pepper and chipotle powder to taste, then add a slice of Brie, and sprinkle with chives. Fold the chicken breasts back together firmly.

Place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. Place a stuffed breast upside down onto the bottom edge of the prosciutto. Roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto.

Place chicken packets seam-side down onto oiled baking dish. Bake in preheated oven until the internal temperature of the chicken reaches 160 degrees F (70 degrees C), about 40 minutes. Allow to rest for 5 minutes before serving.


"The nature of the region's grapes led to the happy accident of balsamic vinegar," Tucci explains as he samples balsamic vinegar in Modena. "Low in tannins and quick to ferment, they turn more easily into vinegar than fine wine." He even adds a splash of the sweet and tangy balsamic to a negroni cocktail.

Alessandra Medici and her family have been making balsamic vinegar for 100 years. Find out what makes her family's balsamic vinegar, or 'black gold' so special in Modena.


  • 2 oz. gin
  • 1 large pasteurized egg white
  • 1 oz. crème de violette
  • 2 tsp. fresh lemon juice
  • Calories (kcal) : 250
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 55
  • Carbohydrates (g): 12
  • Fiber (g): 0
  • Sugar (g): 11
  • Protein (g): 4