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Aug 22, 2010 06:59 AM

Fleur Royale - the prettiest cocktail we've ever made

1/2 oz. Parfait Amour creme de violette

1/4 oz. St. Germain elderflower liqueur

sparkling wine

edible flowers (optional)

Pour liqueurs into a champagne glass and top with sparkling wine and an edible flower. We used nasturtiums as the orange contrasted beautifully with the indigo of the drink.


As with a Kir, this would probably be both tasty and pretty made with still white wine - then we'll just call it a Fleur.

It also tasted quite good (spicier, less floral) when we substituted Vya extra dry Vermouth for the St. Germain. Last night we were in full end-of-summer mode, but this version may be more appealing in the fall.

This would likely be very pretty in a martini glass. When the light shines through the drink it's really spectacular.

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  1. Wikipeodia says "Crème de Violette is the forerunner to the liqueurs Parfait Amour and the American variation, Creme Yvette, both of which are decidedly different with pronounced vanilla and/or citrus flavors. When Crème de Violette is not available it is possible to use the Parfait Amour or Creme Yvette to replicate the violet color in a drink, though the taste profile is quite different."

    It's recipes like this that make me blow $60 on liqueurs that I will never mix again.

    6 Replies
    1. re: GraydonCarter

      According to Ted Haigh at Tales of the Cocktail last month, technically, Parfait Amour and Creme Yvette are both Creme de Violette.

      There are plenty of delicious cocktails made with St. Germain, so that's not a complete waste. And Creme de Violette is in some classic drinks like the Aviation (and there are some that call specifically for Parfait Amour like the Starlite).

      1. re: yarm

        Yes, the bottle that we got says "Pages' Parfait Amour Creme de Violette." I'd be curious to try the other variations (though not curious enough to lay out the cash!)

        This was an example of our latest project, to ocme up with cocktails for some of our more obscure spirits. Next up, that Farigoule lavender and the whiskey/maple/pecan thing. (Not in thesame glass, though!)

        1. re: yarm

          Marie Brizzard Parfait Amour takes like purple jelly beans. R&W Creme de Violette tastes like grandma's bedroom. Maybe Pages' is better, but as far as I can tell, the Brizzard product is unusable.

          The R&W product has very limited use but makes an interesting Aviation. A little goes a loooong way, IMO. I used some in homemade grenadine and thought it was an improvement.

          1. re: EvergreenDan

            Well my grandma's bedroom never smelled (nor, I assume, tasted) like that, so I have no such associations and really enjoy the R&W stuff. It's kind of interesting to dash a bit into drinks -- especially those made with citrus and light-colored spirits -- to get that cool ghostlike purple/gray effect.

            1. re: EvergreenDan

              Creative license, of course, but floral flavors have strong associations of LOL (Little Old Lady) perfume and soap for me. This is most true for Orange Flower Water, but Rose water and Creme de Violette are up there too. I do think the R&W product is good. However, by the time a drink has a pretty color, it has too much Violette for my taste. For example, I put only 1 tsp (1/6 oz) in my Aviations, and it gives only a slight color. I like enough so that you are thinking, "what is that back-flavor".

              I'm curious to try the new Creme de Yvette (but not curious enough to buy a bottle yet).

              1. re: EvergreenDan

                The Creme Yvette is the tastiest of the bunch to drink straight since the sharp notes of the flowers are tempered by the berry flavors. Parfait Amour tempers it with vanilla and other flavors but it always tastes a bit gross to me. R&W CdV is too sharp to be enjoyed on its own.

        2. Sounds lovely, but unfortunately we don't carry this product in Canada. Darn!!!