fire lily

1 1/2 oz Ford's Gin
1/2 oz Mezcal (Fosforo Ensemble)
1/2 oz Dry Vermouth (Dolin)
1/4 oz Triple Sec (Cointreau)
1/4 oz Crème de Violette (Rothman & Winter)
1 dash Thai Chili Firewater Tincture (3 dash my Hellfire Bitters)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Fridays ago, I turned to the Martini section of The Madrusan Cocktail Companion book, and I was drawn in by the Fire Lily that was created by Eric Alperin at The Varnish in Los Angeles as perhaps a riff on the Water Lily from Little Branch. Eric converted the Sour into a smoky and spicy Martini-style drink, but given the straight spirits nature, it slightly reminded me of the White Lily too. It also gave me a reason to use my bottle of violette for the second time that week that I had not dusted off since I made the Final Say last summer. Once prepared, the Fire Lily lept off with an orange, vegetal, floral, and pine aroma. Next, a hint of orange on the sip blossomed into gin, smoke vegetal, floral orange, and pepper spice flavors on the swallow.

wingspan

1 3/4 oz Bombay Sapphire Gin (Tanqueray)
1/2 oz Cocchi Americano
1/2 oz Swedish Punsch (Kronan)
1/4 oz Crème de Violette (Rothman & Winter)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Tuesdays ago, I spotted a recipe called the Wingspan on Difford's Guide that caught my eye. The drink was created at the Savoy Hotel Bar in London circa 2014 as a cross between the Aviation and the World War II-era Wings (recipe not found) created there. From the menu's ingredients list, Simon Difford interpreted the drink as above, and after making it, I thought that the recipe could be tweaked a little. The Lillet/Cocchi Americano-Punsch aspect reminded me of recipes like the Metexa and Happy Daze, so I gave it a go. In the glass, the Wingspan soared to the nose with orange, pine, and floral aromas. Next, caramel and pear notes on the sip glided into gin, grapefruit, black tea, and soapy floral flavors on the swallow. Overall, the violette was a little much, and perhaps the Cocchi Americano could be bolstered to be more like the Metexa. My proposed recipe:

Wingspan (Fred's suggestion)
• 1 1/2 oz Gin
• 1 oz Cocchi Americano
• 1/2 oz Swedish Punsch
• 1/8 oz Crème de Violette
• 1 dash Orange Bitters
Stir with ice, strain into a coupe glass, and garnish with an orange twist.

stardust (bar lunette)

2 oz Bacardi White Rum infused with Butterfly Pea Blossoms (*)
1 oz Marie Brizard Parfait Amour
1/2 oz Lemon Juice
1/2 oz Lime Juice (*)

Shake with ice, strain into a coupe, and garnish with edible glitter (*).
(*) See the Green Street and Eastern Standard recipes below for something closer to the original. For a second drink, I asked bartender Corey Campbell at Bar Lunette in Coolidge Corner for their version of the Stardust that has ties to the Paris Creperie next door. The late, great Brother Cleve created the Stardust at the B-Side in Cambridge over 25 years ago, and later he consulted with the Paris Creperie right before the Pandemic in 2019 to start up their cocktail program in the now closed Seaport location. While the original is white rum, parfait amour liqueur, and lemon, Bar Lunette gussied this one up a bit, and it is very possible that Cleve crafted this version 2.0 at the Seaport Paris Creperie. Here is the recipe from both the Green Street A to Z recipe book and Eastern Standard bar bible:

Stardust
• 1 1⁄2 oz White Rum (Green Street called for Cruzan 2 Year Light Rum)
• 3⁄4 oz Parfait Amour
• 3⁄4 oz Lemon Juice
Shake, strain into a Martini glass, and garnish with an orange wedge.

Blogger and professional food critic MC Slim JB wrote, "[The Stardust]: a drink which Boston hospitality legend Brother Cleve created for the opening specialty cocktail menu of the late, lamented B-Side Lounge in Cambridge, MA. (Cleve in turn describes his cocktail as a variation on Don the Beachcomber's Royal Daiquiri, a Tiki drink of early 1940s vintage.)" The Royal Daiquiri is a lime-driven drink whereas the original Stardust is a lemon one, so the Bar Lunette one splits the difference (besides adding in additional color from the butterfly pea blossoms and changing the garnish from something simple to something fabulous. In the glass, this newer rendition of the Starlite offered up lemon, floral, and vanilla aromas. Next, lemon and lime notes on the sip twinkled into rum, grapefruit, and bubblegum vanilla notes on the swallow. It is also worth mentioning that Trina's Starlite Lounge (name perhaps unrelated) pays tribute to Cleve's creation by doing a French 75-esque version with the addition of sparkling wine.

final say

3/4 oz Gin (Treehouse Percy's)
3/4 oz Maraschino (Luxardo)
3/4 oz Crème de Violette (Rothman & Winter)
3/4 oz Lime Juice

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).Two Sundays prior, I reached for my copy of The Official Downtown Abbey Cocktail Book ghostwritten by Lou Bustamante, and I decided on finally making the drink that got me to buy the book – the Final Say. I first learned of this drink when one of my coworkers requested it when they visited the bar, and I was able to find the recipe online that also mentioned the source; I later bought the book when I found it for a good price online. This Last Word riff was created in reference to Violet, the matriarch of the Crawley family, who gets what she wants, and the equal parts crème de violette recipe reminded me of the Blooey Blues (the Water Lily ought to be as well, but I had it as a non-equal parts recipe). Moreover, the gin, Maraschino, citrus, and floral liqueur aspect made me think of Brick & Mortar's Time Traveler with elderflower as well as the other Final Say that I had recently with a mix of elderflower and Benedictine in place of the Chartreuse. Once shaken and strained, the Final Say greeted the senses with a nutty cherry and violet floral bouquet. Next, lime and cherry notes on the sip developed into juniper, floral, and cherry flavors on the swallow.

sandstorm

1 1/2 oz Gin (Beefeater)
3/4 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Maraschino (Luxardo)
1/4 oz Crème de Violette (Rothman & Winter)

Shake with ice, strain into a coupe glass, and garnish with a cherry. While writing up Matty Gees' Sands from Milk & Honey on the blog which was a Casino Cocktail with the addition of grapefruit and no orange bitters or perhaps the Savoy Cocktail Book simplified Aviation with grapefruit, I became inspired. What if I took the Sands and crossed it with the classic 1916 Aviation? Sand in the air made me think of a sandstorm which in turn made me think of Darudes's 2000 hit song as the name. This gin Hemingway Daiquiri-Aviation mashup of sorts proffered a nutty cherry, grapefruit, and floral aroma. Next, grapefruit, lemon, and cherry notes on the sip landed on gin and nutty cherry flavors on the swallow with a grapefruit peel and violet floral finish. Overall, the grapefruit juice worked with the Maraschino to push the combination a half or even a full step away from the Aviation.

jupiter cocktail

2/3 Dry Gin (2 oz Beefeater)
1/3 French Vermouth (1 oz Noilly Prat Dry)
1 tsp Parfait Amour (1/4 oz Marie Brizard)
1 tsp Orange Juice (1/4 oz)

Shake (stir) with ice and strain into a cocktail glass.After I entered the Siege of Havana into the Kindred Cocktails database, the site recommended the Jupiter Cocktail from the 1930 Savoy Cocktail Book as a related recipe. I was surprised that I had never made it before, and figured it would be a good reason to dust off our 16 year old bottle of Parfait Amour perhaps last used in 2018 and purchased before crème de violette was available in the United States. I believe that I first became aware of the recipe in Ted Haigh's Vintage Spirits and Forgotten Cocktails book, and there he described it as "the finest use of the arcane nineteenth-century liqueur Parfait Amour ever created." He also went on to warn of using too heavy of a pour of the stuff since the "combination of grape jellybeans and marshmallows" can take over a drink. Once prepared, the Jupiter gave forth a pine, vanilla, and floral bouquet to the nose. Next, a semi-crisp sip was upstaged by gin, orange, vanilla, bubblegum, and floral flavors on the swallow.

vanishing act

2 oz Gin (Beefeater)
1 oz Lemon Juice (1/2 oz)
1/2 oz Honey Syrup (1:1)
1 bsp Crème de Violette (1/8 oz Rothman & Winter)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a mist of Angostura Bitters (3 drops).Two Mondays ago, I was perusing the Kindred Cocktails database when I came across the Vanishing Act crafted at the Anvil in Houston circa 2010. Since it read like an egg white and honey variation on the Aviation, I was game to give it a try. Once prepared, it donated a floral, allspice, and clove bouquet to the nose. Next, a creamy lemon sip sailed into a gin, honey, and violet swallow.

cirque swizzle

1 1/2 oz Junipero Gin (Beefeater)
1/2 oz Yellow Chartreuse
1 tsp Crème Yvette
3/4 oz Lemon Juice
1/2 oz Vanilla Syrup
1/4 oz Simple Syrup

Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Top with a thin layer of Crème Yvette (2 tsp) and add a straw.Two Mondays ago, I returned to the first Death & Co. Cocktail Book and uncovered the Cirque Swizzle. This recipe crafted by Jessica Gonzalez in 2011 was named after the drink's "pretty pink color... a cotton candy-like appearance." Here, the Crème Yvette floated on top donated a violet and hint of berry aroma. Next, lemon and berry notes on the sip sailed into gin, herbal, and floral-violet flavors on the swallow with a vanilla finish.

bella luna

2 oz Plymouth Gin (Bombay Dry)
3/4 oz St. Germain (St. Elder)
1/2 oz Crème Yvette
3/4 oz Lemon Juice
1 tsp Simple Syrup (omit)

Shake with ice and strain into a port glass (cocktail coupe).Two Fridays ago, I reached for the Death & Co. Cocktail Book and landed on the Bella Luna that I had never made before. The recipe was crafted by Brian Miller in 2009 and reminded a little of an Aviation. Once prepared, the Bella Luna shared a pine, grapefruit, floral, and berry bouquet to the nose. Next, lemon and berry notes on the sip gave way to gin, dark berry, and floral flavors on the swallow.

blue moon

2/3 Booth's Gin (1 3/4 oz Tanqueray)
1/3 French Vermouth (1 oz Noilly Prat Dry)
2 dash Crème Yvette (1/4 oz)
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a cocktail glass; I added a lemon twist garnish.

Two Wednesdays ago, I ventured into the Pioneers of Mixing at Elite Bars: 1903-1933 book and spotted the Blue Moon. This Martini-like recipe was closer to Hugo Ensslin's 1916 Recipes for Mixed Drinks one (but lacked Ensslin's red wine float) as opposed to the citrus juice one akin to an Aviation without Maraschino that became the better known one thanks to Ted Haigh's Vintage Spirits and Forgotten Cocktails via Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion.
This Blue Moon began with a lemon, floral, and pine aroma. Next, a light berry sip flowed into juniper, violet, vanilla, and citrus flavors on the swallow. The Crème Yvette was a lot more subtle in its contribution than I expected and only donated hints of berry, floral, and vanilla notes to the mix.

quarterback

2/3 Rye Whiskey (1 3/4 oz Old Overholt)
1/3 Italian Vermouth (3/4 oz Martini Grand Lusso)
1 dash Crème Yvette (1/4 oz)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass; I added a lemon twist.
After returning home late from work on Monday night, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for a nightcap. In the American whiskey section, I spied the Quarterback that reminded me of a few drinks including the Brooklyn and Caboose. In the glass, the Quarterback hiked into a lemon and floral aroma with a red orchard fruit note that reminded me of sloe berries. Next, the Quarterback stepped back into a grape, cherry, and berry sip that handed off to a rye, bitter orange, and raspberry swallow with a vanilla-floral finish. Overall, the cocktail was a Manhattan torn between sweet and bitter fruit notes.

belle of broadway

1/2 Rye Whiskey (1 1/2 oz Sazerac)
1/4 Crème Yvette (1/2 oz)
1/4 French Vermouth (1 oz Noilly Prat)

Stir with ice and strain into a cocktail glass; I added an orange twist.

After returning home from my whirlwind trip to Mexico late two Wednesdays ago, I was in the mood for a nightcap. Therefore, I selected the Pioneers of Mixing at Elite Bars: 1903-1933 as guidance. The recipe that opened my eyes was the Belle of Broadway which was most likely named after the 1926 American silent romantic drama film that perfectly fits into the book's time frame. I had previously made the sweet vermouth version called the Caboose and the Scotch (and orange bitters) version called the Lucifer, and it reminded me of the Lord Sheffield that I crafted in 2013 and named after the Sheffield Company of Connecticut who originally produced Crème Yvette.

The Belle of Broadway flirted with the nose with orange, dark berry, and violet aromas. Next, a currant-like note on the sip pranced into rye, blackberry, violet, and vanilla flavors on the swallow. Overall, surprising quite pleasant especially with my alteration of the liqueur and dry vermouth levels.

adelita

1 oz Reposado Tequila (Cimarron)
1 oz Dolin Blanc Vermouth
1 oz Cocchi Americano
1 bsp Rothman & Winter Crème de Violette

Stir with ice, strain into a cocktail coupe, and garnish with a lemon wheel (lemon twist).
Two Sundays ago, I returned to the Haus Alpenz recipe collection and spotted the Adelita that called for three of their products that I already owned. The bonus was that it was created by Carrie Cole while she was at the Hawthorne in Boston which would put it around 2013; the combination also reminded me of her Bird Bath at Craigie on Main even though there is only one ingredient in overlap. La Adelita is a famous narrative song about the Mexican Revolution that became the term for a female soldiers who were vital in overturning the government. Once stirred and strained, the Adelita shared lemon, violet, and a slightly peachy bouquet to the nose. Next, white grape was accented by nectarine notes on the sip, and the swallow showcased tequila with herbal flavors blending into sharper floral ones.

tammany

3/4 Rye (2 1/4 oz Michter's Straight Rye)
1/4 Italian Vermouth (3/4 oz Cocchi Vermouth di Torino)
1 dash Crème Yvette (1/4 oz)
1 dash Crème de Noyaux (1/4 oz Tempus Fugit)

Stir with ice and strain into a cocktail glass; I added an orange twist.

Two Tuesdays ago, I was perusing the American whiskey section of Pioneers of Mixing at Elite Bars: 1903-1933 when I spotted an interesting Manhattan variation called the Tammany. Here, the Manhattan lacked bitters but contained a dash of Crème Yvette's like that book's Caboose and a dash of crème de noyaux akin to the book's Borgers. Tammany is most likely a reference to Tammany Hall that was a New York City political group founded in the late 18th century that lasted until the mid-20th century; it controlled both New York City and State politics especially during the mid-19th to early 20th centuries where it was heavily implicated in a slew of graft and corruption issues. I first became aware of the political machine during college where my dorm's coffee shop was named Tammany (Risley Hall at Cornell University) -- while it had its cliques, it seemed pretty non-corrupt save for the menu that contained puns like the Pizza Hegel (for the pizza bagel).
The Tammany as a drink led off with an orange, nutty, and berry-floral aroma. Next, grape and berry danced on the sip, and the swallow proffered rye whiskey, violet, and nutty flavors.

victor

1/2 Sherry (1 1/2 oz Lustau Amontillado)
2 dash Crème Yvette (1/4 oz)
2 dash Pineapple Juice (1/2 oz)
2 dash Sweet Vermouth (1/2 oz Cocchi)
1 dash Picon Bitters (1/4 oz Torani Amer)

Shake with ice and strain into a cocktail glass.

Two Friday nights ago, I had just closed up the bar and needed to get some sleep before I opened the bar for brunch the next day. However, I felt the need to pamper myself with a drink, so I compromised and took a low proof approach that would not muck with my sleep quality as greatly. For a selection, I opted for Pioneers of Mixing at Elite Bars: 1903-1933 and found the Victor. The Victor had the curious combination of Crème Yvette and Amer Picon that I recalled working well in the Manhattan riff the La Salle from the same book, and the presence of pineapple juice could do no harm in this sherry cocktail.
The Victor offered a bright floral and berry nose with darker undertones from perhaps the sherry and Picon. Next, grape and pineapple mingled on the sip, and the swallow gave forth nutty grape and floral flavors with a tropical bitter orange finish.

san remo

2 oz Rye Whiskey (Old Overholt)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Amaro (Averna)
1/4 oz Crème Yvette

Stir with ice and strain into a cocktail glass; I added an orange twist to the recipe.

Two Mondays ago, I ventured into the Tales of the Cocktail 2009 recipe book, Stir Your Soul, to uncover a lost gem. There, I spotted the San Remo by Thomas Waugh then of Death & Co. who offered up this drink at the St. Germain tasting room that year. I pondered the vagueness of the "amaro" ingredient and figured that was the reason why I had passed over this recipe each time. San Remo is in on the coast in the northwest part of Italy, and S. Maria al Monte is produced somewhat nearby. However, I lacked that amaro and opted for Averna instead figuring that it would allow the featured Crème Yvette to shine. I did consider Campari especially with how well it worked with the liqueur in the El Brioso.
The San Remo gave forth an orange oil, whiskey, and berry bouquet to the nose. Next, grape and berries on the sip preceded rye, cherry, bitter herbal, and floral elements on the swallow. Overall, the San Remo reminded me of a more complex Caboose.

frenchy

3/4 Brandy (1 3/4 oz Courvoisier VS Cognac)
2 dash Sherry (3/4 oz Lustau Amontillado)
1 dash Parfait L'Amour (1/4 oz Marie Brizard)
1 dash Picon (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass; I added an orange twist.
Two Tuesdays ago, my desire for a nightcap led me to Pioneers of Mixing at Elite Bars: 1903-1933. There, I spotted the Frenchy that called for Parfait Amour -- a confectionary spirit of citrus, floral, and vanilla notes that has lingered on my shelf for the last decade. I have used it in random drinks like Don the Beachcomber's Royal Daiquiri and one of the Savoy Cocktail Book's Trilby cocktails. Since, the Frenchy which paired the liqueur with Amer Picon and sherry seemed like it could make for an elegant brandy drink, it was time to dust off this bottle again. Once prepared, the Frenchy proffered orange, vanilla, and floral aromas to the nose. Next, a dry grape and citrus sip gave way to Cognac, nutty sherry, dark orange, violet, and vanilla flavors on the swallow.

pisco flower

1 1/4 oz Macchu Pisco
1/2 oz Lemon Juice
1/2 oz Tempus Fugit Crème de Violette
1/2 oz St. Germain
1/4 oz Simple Syurp
1 dash Peychaud's Bitters
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with an edible orchid.
Two Fridays ago, I needed to get out of the house so I walked over to Backbar. There, I found a seat in front of bartender Amanda Greenfield. For a first drink, I asked Amanda for the Pisco Flower that she attributed to Kat Lamper as her flowery take on a Pisco Sour. Once prepared, the Pisco Flower contributed a floral aroma from the orchid garnish and violet liqueur. Next, a creamy lemon sip led into pisco and a medley of floral flavors on the swallow.

first of four

1 1/2 oz Prairie Gin (Damrak)
3/4 oz Lemon Juice
1/2 oz Avèze Gentian Liqueur (Salers)
1/4 oz Crème de Violette (Rothman & Winters)
1/4 oz Honey Syrup

Shake with ice, strain into a cocktail glass, garnish with a cucumber slice (lemon twist).

On Thursday two weeks ago, I remembered the Punch Drinks article on how to use Avèze in cocktails. As I reread the text, the recipe that I decided to make with Luke DeYoung's First of Four that he crafted at Chicago's Scofflaw. I was curious to see if Salers would work just as well in DeYoung's riff on an Aviation as it did in the Of Lambs and Lions.
The First of Four greeted the nose with a lemon bouquet with a hint of gentian; had I used the cucumber garnish, it probably would have brought out and complemented the gentian notes more than the lemon twist. Next, lemon on the sip transitioned into gin, earthy-herbal, and floral flavors on the swallow.

perpetual cocktail

1/2 Sweet Vermouth (1 1/4 oz Cocchi)
1/2 Dry Vermouth (1 1/4 oz Noilly Prat)
2 dash Crème de Cacao (1/4 oz Tempus Fugit)
4 dash Crème Yvette (1/4 oz)

Stir with ice and strain into a cocktail glass.

Two Saturdays ago, I decided to hunt down a recipe that I had spotted in Brian Rea's BASTARDS Vol.1 book called the Perpetual Cocktail. Rea pointed me to Hugo Ensslin's 1916/17 Recipes for Mixed Drinks, and the combination reminded me of a Crème Yvette-spiked hot chocolate that Scott Holliday served at the liqueur's launch event at the Boston Shaker years ago.
Once mixed, the Perpetual Cocktail gave forth chocolate and berries aromas that melded into violet floral notes on the nose. Next, berry and grape on the sip led into an elegant chocolate-raspberry pairing on the swallow.