Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spirits >
Mar 16, 2010 03:32 PM

Cooper Creme Yvette

Finally had a chance to get the Cooper Creme Yvette, and tried making a couple drinks with it last night. I haven't yet tried the Rothman Creme de Violette or any similar violet-based liquors, so no real basis for comparison.

The berry (maybe blackberry or something similar?) notes are very strong in both the scent and taste. The color (using 2:1/2:1/2 oz) of the Blue Moon came out a lot pinker than I expected - very different from photos I've seen using the Rothman Creme de Violette... may try using a little less next time. To me, the taste of the Blue Moon was fairly balanced, and since I used a Meyer lemon (all we've got, right now), it would probably be even a little less sweet with a Eureka lemon.

The recipe I used seems pretty common, though some reduce the proportion of the Creme Yvette to 1/4 oz instead of 1/2 oz.

I also tried an Affinity, with the recipe from cocktaildb - it features sweet vermouth, dry vermouth, and creme yvette (1:1:1/2oz). To me, the resulting drink was a little on the sweet and syrupy side, but still pleasant. I think my dry vermouth is probably a little past its prime, which might be part of the problem.

Photos attached

Next, going to try an Aviation.

  1. Click to Upload a photo (10 MB limit)
  1. Arrrgh you lucky so and so! I've been trying so hard to get it but fate been against me. I've been dying to try it.

    1. You know, I'm having trouble getting into this liqueur. The flavor has a lot to recommend, but I'm not really interested in a hot pink aviation. It isn't as revelatory as I thought it would be and while it's not all about the color, a blue moon ought not to be pink.

      I hate to say it, but it reminds me more of Chambord than of Creme de Violette.

      Have you had any successes with it yet?

      4 Replies
      1. re: cacio e pepe

        I would put it on a spectrum between Creme de Violette and Chambord. Not as sharp as CdV, but not as cloyingly sweet and overpowering like Chambord.

        Our lovely Boston St. Germain rep just posted the URL for the website a few hours ago:

        Still only being sold in New York and California, although DrinkUpNY website sells/ships it when it is in stock and if your state allows booze deliveries (sadly, Massachusetts does not).

        My memories of the spirit are 10 months old as I got to taste it at Tales of the Cocktail. The Aviation I had was delightful:

        1. re: yarm

          Completely agree regarding the taste. There is a lot more going on with the Creme Yvette than the Chambord. And my aviation was very tasty. It was just so different than the one I usually make with Rothman & Winters Creme de Violette.

          1. re: cacio e pepe

            I still haven't tried the Rothman one, so can't comment on the taste... most of the comments I've heard are that it's not great, but tastes Ok in small amounts.Aesthetically, it gives a really mysterious color to a cocktail, so in that regard, I give it points over the Cooper product.

            I think Crème Yvette was always slightly different from a standard Crème de Violette, right? I enjoy the berry flavor, as long as it's in small doses.

            I did post on Chanticleer to try and get more information about why the color is so pink - Cooper had access to the original formula, and did *tons* of pre-release testing, then delayed the release to change the packaging... so I find it hard to believe that the color isn't the way it is on purpose.

            I've backed off a little on the quantity of Crème Yvette since making the one pictured at left above, but the color still comes out a light pink. Even in an Aviation (with Maraschino, and with less Crème Yvette), the color is fairly pink.

            1. re: will47

              I know people are really down on the Rothman Creme de Violette, but I see it differently. I quite like it, for what it is. It's not something I would drink straight ever, but I wouldn't drink maraschino straight or many other liqueurs.
              I also happen to be one of four living people who like the old violet candies from Choward's. Go figure.

              I knew Creme Yvette was supposed to be different, but since it's mentioned in the same breath as CdV I was expecting if to lie more towards the floral/perfume end and not closer to the berry side of the continuum. Taken straight, I think Creme Yvette has superior flavor. But in an aviation and blue moon the Creme de Violette works great as the overly floral nature of it plays nicely with the rest of the ingredients. I haven't, however, done a side by side cocktail comparison with both.

      2. Found this post in a blog:

        "First off was the direct comparison. You can see the two participants in the photo above, Creme de Violette on the left, Creme Yvette on the right. The first thing we all noticed was the difference in color. Creme de Violette is purple, while Yvette is red. Very red. I was not expecting this at all, as the one photo I found of a bottle of vintage Creme Yvette led me to expect a very similar purple color to that of the Creme de Violette ( Creme de Violette contains coloring, while Yvette does not, and it is possible that the original Yvette did. This may explain the color difference but at this point I don’t have any definitive information on the topic.

        The taste of the Creme Yvette is much more complex than the Creme de Violette. The berries and orange are very present, along with a strong suggestion of vanilla. The floral notes are more subdued, creating a contrast with the Creme de Violette where the floral notes dominate and there is little else to distract from them. Creme Yvette may even have more in common, in my opinion, with Parfait Amour, which could be described as Creme Yvette on steroids but with the violet removed."