Tuesday, March 27, 2012

violette fix

1 jigger Bacardi (1 1/4 oz Don Q Gold + 1/4 oz JM Rhum Ambré)
1/2 jigger Lemon Juice (3/4 oz)
3 dash Crème de Violette (3/8 oz Crème Yvette)
3 dash Grenadine (3/8 oz)

Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.
Two Saturdays ago, I was lured into a Fix recipe in Pioneers of Mixing at Elite Bars: 1903-1933. With floral notes from crème de violette and grassy ones from approximating pre-Castro Bacardi, the Violette Fix seemed perfect for spring. The drink began with a bright lemon oil bouquet that prepared the mouth for the sweet lemon and berry sip. The swallow started with rum notes containing a hint of grassiness that led into a violet flavor at the end. Indeed, I was impressed at how well the grenadine worked with the Crème Yvette both to complement its flavor and to soften it.

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