lavender lady

4/10 Booth's Gin (1 oz Tanqueray)
2/10 Cusenier Calvados (1/2 oz Boulard VSOP)
2/10 Cointreau (1/2 oz)
1/10 Lemon Juice (1/2 oz)
1/10 Crème Yvette (1/4 oz)

Shake with ice and strain into a cocktail glass.

A few Sundays ago after my work shift, I began scanning my copy of the 1937 Café Royal Cocktail Book and found the Lavender Lady by J.C. Armstrong. As an egg white-less riff on the White Lady series, this one had a split gin and apple brandy spirit base like the Pink Lady; however, instead of grenadine in the Pink, the Lavender went with Crème Yvette for color while keeping the White's orange liqueur as well for additional sweetness.
The Lavender Lady began with a floral, bright lemon, and orange peel aromas. Next, the sip was rather citrussy with lemon and orange flavors, and the swallow shared juniper, apple, and violet-herbal notes. Perhaps a slightly less aged apple brandy and more violet liqueur would garner a more lavender color, but the drink was delightful regardless.