Crème de Violette, Two Questions
Hi All, I just bought a bottle of Crème de Violette for Aviation cocktails. I’m experimenting and haven’t hit it out of the park yet. For those who don’t know the liquor it is a beautiful bright purple (I don’t know if the color is artificial or not since the label doesn’t list ingredients) and very sweet.
1) Can you recommend you favorite Aviation cocktail recipe?
2) What other cocktails or other recipes can Crème de Violette be good for? I’ve heard champaign cocktails, over ice cream, or soaked into cakes. Anything else?
For the Aviation, i use (approximately) 2 oz dry gin (Tanqueray is the house brand), juice from half a lemon (or more it its small or dry), a couple of dashes of Luxardo maraschino and the same quantity of Creme Violette. Shake & strain into a cocktail glass, garnish with lemon twist and/or a violet petal. If you like it sweeter, add more of the liqueurs.
Another is the Yale Cocktail, which is basically a wet gin Martini with a little Violette added. Some use Creme Yvette, which has recently been re-released, but its more magenta than blue, which sort of defeats the purpose.
Kindred Cocktails lists 14 cocktails that use Creme de Violette, plus 3 Aviation variations. If you like CdV, try the bold Rose Window. I was skeptical, but pleasantly surprised that an entire ounce of such a strong ingredient can go into a cocktail and still be balanced.:
by Zachary Pearson
1 1/2 oz Gin, Broker's
1 oz Campari
1 oz Crème de Violette, Rothman and Winter
3/4 oz Lemon juice
2 sli Pineapple
1 twst Orange peel
2 ds Orange bitters, Regan's orange bitters
1 Egg white
In a shaker, muddle pineapple, orange peel and bitters. Add remaining ingredients and dry shake for 45 seconds. Add ice and shake for 30 seconds. Double strain into a coupe.
My notes: Good cocktail, but you need to like floral flavors at least a little.
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For an Aviation, the two variations that you should try are the Gary Regan CdV-forward one:
1 1/2oz gin, 1/2oz Maraschino Liqueur, 1/2oz Creme de Violette, 1/2oz lemon juice. Shake/strain cocktail glass.
And a 1916-inspired one served to us by Boston LUPEC:
3 oz gin, 1 oz fresh lemon juice, 3/4 oz maraschino liqueur, 1/4 oz creme de violette
Shake with ice and strain into a cocktail glass. Garnish with a cherry or lemon twist.
Here are my other CdV favorites:
2 oz Dry Gin
1/2 oz Crème de Violette
1/2 oz Lemon Juice
1/2 oz Cointreau
Shake with ice and strain into a cocktail glass.
Arsenic & Old Lace
1 1/2 oz Gin
1/2 oz Absinthe
3 dash Crème de Violette (1/2 oz)
3 dash Dry Vermouth (1/4 oz )
Stir with ice and strain into a cocktail glass.
2 oz Gin
1/2 oz Green Tea Syrup (1 part tea:1 sugar)
1/2 oz Dry Vermouth
1 barspoon Crème de Violette
Stir with ice and strain into a cocktail glass.
I have *got* to get some green tea to try your Pokey Crocus because it is such an inspired cocktail name. Oh, and it sounds tasty, too.
I readily admit I'm not a huge floral guy because of the association with old-lady perfume, so I like my Aviation with 1/2 to 1 tsp of Creme de Violette and 1 tsp Maraschino.
Opium is harvested from the sap after scoring the plant, not from the seeds. Although the seeds do contain the same medicinals.
Creme de Roses is still produced around the world but good luck finding that here. A few distilleries in the U.S. are starting to produce it. Crispin's is one but that runs $85/half bottle. Briottet in Dijon, France, makes one but I have never seen it here despite seeing their other products.
you guys a re great thanks for much. I've realized i think it is the Luxardo i can do without. I also made a mint symple syrup and made an aviation with that and no laxardo and it was great. I used about a half ounce of the cdv and it was great. I am also a sucker for any cocktail with an egg white it in so the Rose Window is now on the "to do" list.
Gin, creme de violette, and lemon juice is usually called a Blue Moon. It's in Ted Haigh's Book Vintage Spirits and Forgotten Cocktails.
The Luxardo Maraschino is definitely a strong and funky flavor, but after using it in small amounts you may grow to appreciate it more. I find Aviation recipes are very personal but here is my current favorite:
1 1/2 oz gin
3/4 oz lemon juice
1/3 oz Maraschino (Luxardo)
1/8 oz Creme de Violette
1/4 oz simple syrup
While I love Luxardo's Maraschino, it is the funkiest of them all.
We have Maraska which is less so, but quality and cheaper ($20 for a liter versus $30-something for a 750). And Stock used to make one (might still make it but I just haven't see it). I've also heard of people cutting it with simple syrup to reduce the flavor (I wonder if that's what you did in your Aviation recipe).
For some strange reason, Boston's cocktail scene has taken to Maraschino in large quantities (upwards of an ounce in a drink) and a lot of people elsewhere are freaked out when they hear those proportions.