photo credit Jimmy Nichol amazing photographer amazing blog click here
Violette:
(When I saw this post and read the recipe something was vaguely familiar and yet spot on! One sign I notice that makes an up and coming expert (mixologist/bartender/bar chef whatever term floats your canoe) is when given a vast array of spirits somehow one comes up with a classic cocktail without knowing it. You knew what would meld well with what)
Yes, creme de violette was out of our hands for a few decades. However close to the amazing cocktail listed in the "you're turning violet post" is of the most famous to have in anyone's recipe book: The Aviation cocktail, a favorite of all in the cocktail culture. This beauty of a lavender colored libation dates back to World War I when bartender of the Hotel Wallick in New York, Hugo Ensslin published the recipe in his 1916 book "Recipes for mixed drinks". The lavender would later be removed by re-known mixologist Harry Craddock in his "Savoy cocktail book" in 1930 as lavender was difficult to get a hold of, and replaced it with maraschino liquor.
Aviation cocktail #1 (1916):
1.5 ounces gin
.5 ounces maraschino liquor
.5 ounces creme de violette
.5 ounces lemon juice
Shake over ice and strain into a chilled cocktail glass.
Aviation cocktail #2:
2 parts gin
1 part lemon juice
1 tsp maraschino liquor
Again, shake over ice and strain into a cocktail glass.
Now, with the creme de violette back on our bars we can reconstruct the original, named after its sky blue color and the aviators who flew it. Also we can look forward to what else Tracee will be inspired to do with it!
Cheers!
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