For the first time in a few years, I’ll be tuning into the 88th Academy Awards on Sunday. I’ll be watching because I really want to see Viola Davis with the award for Best Actress.
This amazing actress, wife and mother is getting her long-overdue star turn for her work in The Help, a movie about a group of maids in 1960s Mississippi.
She may seem like a late bloomer, but Viola Davis has been practicing her craft for years, giving deeply moving portrayals of people who were often in some kind of pain. One of my roles favorite was on the show “Without a Trace.” She played a mother grappling with the disappearance of her son, and the fact that TV news blasted the story of a missing blond girl, while ignoring her son’s plight.
Davis is making the most of her star turn with gorgeous awards-show ensembles, which inspired the Polyvore set by Svud Je Holivud. Viola’s bubbly, dark and lovely and it inspired me to toast her with a special golden Oscar’s cocktail.
The viola, a dainty flower related to the violet and pansy, is one of my favorite edible flowers. They come in a range of gorgeous shades, and they have so much personality with markings that resemble a face. Candied or in cocktails, they have a sweet cucumber taste.
The Sparkling Viola
1 ounce Rothman & Winter Crème de Violette Liqueur
3/4 ounce blackberry syrup
4 ounces demi sec champagne or sparkling wine, chilled
1 fresh blackberry
1 organic viola flower
24K edible gold leaf flakes
Add the violet liqueur and blackberry syrup to a champagne flute. Top with the sparkling wine. Garnish with the blackberry. Lay the viola on top of the cocktail and top with a sprinkle of gold.
© By Maria C. Hunt aka The Bubbly Girl. All rights reserved.