So, this is stolen from somewhere else, but we can't remember where. We also didn't get the recipe from them, so we made it up as we went along.

What we knew was that it needed to taste of parma violets; that it needed a bit of fizz in some form; and that overall it should be flower-flavoured and a good pairing with rose flavoured turkish delight.

So, this is it!

Method

First make some stock syrup with the violet variation

Put the gin, sherry, syrup, bitters and some ice in a cocktail shaker and make it cold:

Shaken, stirred,;I don't care - I usually stir and then get rid of the ice because it's better to get rid of it in my opinion rather than smashing it into the drink to dilute it.

Pour into two cocktail glasses, add the cava, and top up with tonic.

That's it!

Ingredients

This depends on how many you are making it for. these are ratios and this serves two people nicely. Double up for four...you get it.

• 2x gin
• 2 sherry (dry - it's there to balance the sweetness)
• 1 syrup
• a splash of bitters - we used angostura oragne bitters, but any would work well
• 2 cava
• a bit of tonic to taste (we used Elderflower, just to make it even more floral but straight tonic will help balance the sweetness)
• a few ice cubes