Official spec
- Gin45 ml
- Luxardo Maraschino liqueur15 ml
- Lemon juice15 ml
- Crème de violette1 bar spoon
Method
Add all ingredients to a shaker. Shake with cracked ice and strain into a chilled cocktail glass.
Garnish
Maraschino cherry (optional).
History
Created in the early 20th century by Hugo Ensslin, head bartender at the Hotel Wallick in New York; the first published recipe is in his 1916 book Recipes for Mixed Drinks. In 1930, Harry Craddock's Savoy Cocktail Book left out the crème de violette, which was hard to find, and that version, without the bluish tint, was the one that spread most widely.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
seafood · japanese food
Dry and light, it does not overpower delicate dishes.