I found a bottle of Creme de Violette at the local booze-store and of course brought it home because I’d seen, somewhere, a cocktail recipe that called for it. Creme de Violette was discontinued somewhere back in the 60s, and recently reintroduced. After bringing it home and pecking around for the recipe I realized I didn’t have one of the other key ingredients. Maraschino liqueur. Did you know it’s harder to find that stuff than it was to find the purple stuff??? Yeah. I’m not a big fan of cocktail or food recipes, for that matter, that contain hard-if-not-impossible to obtain ingredients. In fact, I usually smirk and say ‘yeah, right’ and turn the page. But this was different, I had stumbled upon the Creme de Violette and the prospect of a purple cocktail was too enticing.
Yesterday I found the elusive liqueur at a nondescript liqueur store off of University and West street in Berkeley, Ledgers Liquors. THEY HAVE EVERYTHING.
And so then…..my purple cocktail! This recipe was taken from my all-time favorite foodie magazine, the recently discontinued Gourmet Magazine. Dammit. I loved that publication.
In a cocktail shaker three-fourths full of ice, combine 2 ounces gin, 1/2 ounce lemon juice, 1/2 ounce maraschino liqueur, and 1/4 ounce crème de violette liqueur. Shake well and strain into a cocktail glass.
I like it, a lot. Mostly because it’s purple. Art took a sip, made a face and said “phwew…..what’s in that???”
I smiled really big.
“Oh, well, that explains it then”.
Art doesn’t like gin. I do. He didn’t believe me when I told him it was made out of real airplanes. Oh well.