This month's theme was easy to pick an ingredient for as I had just purchased a bottle of Crème Yvette but had not found a reason to open it yet. This liqueur created in 1890 falls under the general category of Crème de Violette; beside violet flower, Crème Yvette includes berries, citrus peel, and honey to make a rounder profile than the Rothman & Winter Crème de Violette. Crème Yvette had been defunct for a few decades before Cooper Spirits, the people who make Saint Germain, resurrected the recipe and brought it into production. I first tasted the liqueur at Tales of the Cocktail in 2009 and the company dithered for a bit as they perfected the recipe and the packaging and finally released it a little over a year later.
Lilac DominoIn the drink, the Crème Yvette paid dividends in the aroma for it donated both floral and berry notes. The sip was rich with fruit flavor that was a medley of lemon, berry, and apple. Next, the swallow was full of botanical elements from the gin, Chartreuse, and violet liqueur. With lilacs in bloom this past week or two, I knew that the drink was not very similar in aroma; however, the color of this drink was indeed reminiscent of many lilac varietals.
• 1/3 Calvados (1 oz Morin Selection)
• 1/3 Gin (1 oz Knockabout)
• 1/6 Yellow Chartreuse (1/2 oz)
• 1/6 Crème Yvette (1/2 oz)
• Juice of 1/4 Lemon (1/2 oz)
Shake with ice and strain into a cocktail glass. Garnish with a cocktail cherry (Luxardo).
So a little bit of love, flowers, and intrigue all facilitated by a spot of booze. Thanks to Dave for bringing this theme into bloom and to Paul Clarke for keeping the florist shop open this late at night.