In the mood for something floral and citrus, but not sweet and fruity? This salute to the pioneers of aviation emerged in 1911, and then was lost and forgotten for decades before re-emerging as a cult favourite among the world’s bartenders. It can be made with two types of violet liqueur (crème d’Yvette and crème de violette). However, it is even better with just three ingredients, as it appeared in The Savoy Cocktail Book in 1930, but with a roll of Parma Violets on the side.
50ml Sipsmith London Dry Gin
10ml fresh lemon juice
10ml crème d’Yvette
10ml crème de violette (optional)
To serve: A maraschino cherry and a roll of Parma Violets sweets
Combine the ingredients in an ice-filled cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and serve with a roll of Parma Violets on the side.
This recipe is from Sip: 100 Gin Cocktails with only 3 Ingredients by Sipsmith.