Thursday, April 2, 2009

water lily

2 oz Dry Gin (209 Gin)
1/2 oz Crème de Violette
1/2 oz Lemon Juice
1/2 oz Cointreau

Shake with ice and strain into a cocktail glass.

Last night after dinner, I made some cocktails for us in our kitchen. I spotted the recipe for the Water Lily on the Haus Alpenz website as a suggested cocktail for the Rothman & Winter Crème de Violette they distribute. The only information given is that the cocktail was created at the Little Branch bar in the West Village (NYC), and I chose it for the drink seemed like the perfect harbinger of spring. The Water Lily was flavorful -- it was a bit puckery from the lemon juice but had a very floral finish. The violet flower appeared in both the nose and in some sharp notes on the swallow. Over all, a rather tasty drink somewhat similar to some Aviation recipes but without the dominant flavors of the Maraschino liqueur.

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