- Nathan Myhrvold born (1959)
Cool Crème de Violette Cocktails
Today on The Daily Meal
Recipe of the day
Thinking pastel cocktails might make a cute, on-theme addition to your Easter celebration menu? Step away from the food coloring and look instead to a staple ingredient of pre-Prohibition era American cocktails: crème de violette.
Often paired with gin, this liqueur made from violet petals (though some may use artificial flavoring) is praised for its delicate floral aroma. (Remember those old-school violet-flavored candies popular in the 1950s? Imagine them in liquid form.) Not cloying or overly alcoholic (only 20% alcohol by volume) as some liqueurs or crèmes can be, some enjoy it simply mixed with a splash of sparkling water. When it comes to stocking your bar, the version produced by Rothman & Winter is probably the most widely available and easiest to source.
This ethereal cocktail is an adaptation of the Prohibition-era classic — mixing crème de violette with absinthe, dry gin, and dry vermouth.
No conversation about crème de violette cocktails would be complete without mention of this Prohibition-era creation. Considered to be the "core" of this drink, it also features gin, maraschino liqueur, and lemon juice. That said, if you're not a fan of the cherry liqueur, try a Blue Moon, which excludes it.
Hosting Easter brunch at your place this Sunday? Instead of going the traditional Mimosa or Bellini route, opt for a glass of floral, lavender-tinted bubbly.
For fizz fans, this frothy gin-based drink is a lovely mix of floral aromatics and tartness (from the inclusion of fresh lemon and lime juice).
A perfect-for-spring cocktail that boasts a double dose of flower power as it also calls for St. Germain elderflower liqueur.
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