Undercover Toad
Cocktails & Recipes

Fizz violette cocktail and Banana nut bread

Picture of a collins glass of white Fizz violette cocktail (in the left front corner). Behind the glass are two slices of banana nut bread on top of a white porcelain rectangular plate adorned with redcurrant (in the right bottom corner). The glass and the plate are set on a brown wooden table.
Fizz violette cocktail and Banana nut bread

Banana nuts for this bread: Banana nut bread and Fizz violette cocktail.

Banana nut bread

Picture of the different non-branded ingredients required for a banana nut bread with from left to right: two bananas, a glass of milk, hazelnuts, a glass of oil, a bowl of flour, a cup of baking powder, two eggs and a bowl of white sugar on a marble table.
Banana nut bread ingredients: Bananas, milk, hazelnuts, oil, flour, white sugar, baking powder and eggs
  • 170g of flour
  • 110g of sugar
  • 1,5 teaspoon of baking powder
  • 1 teaspoon of bicarbonate
  • 3 riped banans
  • 60g of butter
  • 1 tablespoon of milk
  • 2 eggs

(Preheat the oven to 165°C)

Mix 150g of flour with the sugar, baking powder, baking soda and salt.

Picture of a baking tray filled with banana nut bread batter on marble table.
Banana nut bread: Preparation of the batter

Add the mashed bananas, butter and milk. Beat gently until smooth then vigorously beat 2 minutes. Add eggs and the remaining flour and mix well. Grease the bottom of a cake pan and pour into the dough.

Picture of the cooked banana bread out of the baking tray with half of the cake sliced in slices next to a cutting knife.
Banana nut bread: Setting up of the cake

Bake in the oven at 165°C for 55 to 60 minutes

Fizz violette cocktail

Picture of the ingredients required for a Fizz violette namely from left to right: a shot glass of sugar cane syrup, a shot glass of gin, a shot glass of violette liqueur, a glass of sparkling water, a shot of egg white, a lemon sliced in half and a cup of single cream on a quartz table.
Fizz violette cocktail ingredients: Gin, violette liqueur, lemon, sugar cane syrup, single cream, egg and sparkling water
  • 1 1/2 shot of Gin
  • 1/4 shot of violet cream liquor
  • 1 shot of freshly squeezed lemon juice
  • 1/2 shot of cane sugar syrup
  • 1 shot of whipped cream
  • 1 shot of egg white
  • Fill with seltzer water siphon

Vigorously dry shake the first 6 ingredients without ice to foam the mixture. Add ice to the shaker, shake again and filter into the cooled glass (without ice). Fill with seltzer water in the siphon.

Repeat of the first picture of the article in a slightly different picture format: Picture of a collins glass of Fizz violette cocktail (in the left front corner) with two slices of banana nut bread on a white rectangular plate adorned with redcurrant (in the right bottom corner) on a wooden table.
Fizz violette cocktail and Banana nut bread
Picture of a collins glass of white Fizz violette cocktail (in the left front corner). Behind the glass are two slices of banana nut bread on top of a white porcelain rectangular plate adorned with redcurrant (in the right bottom corner). The glass and the plate are set on a brown wooden table.

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