Palerme by Baccarat
I saw the drink “The Aviation” in a Michael Ruhlman blog awhile back.
Although I don’t countenance gin (my mother let me sip a martini when I was 7 and scarred me for life, blek--gin!), I was captivated by Crème de Violette.
Does it get any more romance-novel-L’heure-Bleue than Crème de Violette (ok, there’s that crazy teen box-office smash Twilight, but this is for grown-up girls)? IT IS REALLY VIOLET, Art Nouveau violet.
Made from the distilled essence of violets:
The provenance of the cocktail is fabulous. It was created by Hugo Ensslin at the Hotel Wallick in NYC, Ensslin published a recipe in 1916 in his book, Recipes for Mixed Drinks
1/3 Volume Lemon Juice
2/3 Volume El Bart Gin
2 dashes Maraschino liqueur
2 dashes Crème de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
Ruhlman’s version was a little less tart:
2 oz. gin
1/2 oz. lemon juice
1/2 oz. Luxardo Maraschino Liquer
1/4 oz. Crème de Violette
As I mentioned, I don’t like gin, so, I created a new, very homage-to-Amelia-Earhart drink:
1 T Crème de Violette
1/2 Cup Champagne or Prosecco (good quality please, no $5 bottles for this)
Lemon twisted over the glass
splash maraschino (optional)
splash of gin (optional)
You can add a splash of the Maraschino liquor (I wrote about that HERE) but I found it too much. Some like the gin as an edge for the sweetness... your call.You can squeeze lemon peel into the drink, or run it around the rim, or wrap it cunningly around a vintage sterling cocktail stick like this:
However you manage it, pull out a great champagne glass, light a fire or candles and let the light dance in the lavender bubbles. The result is magical. But beware, for all it's lavender allure it packs a wallop!