Tipple

Aviation

classiccitrusfloral
CoupeShake
Built with: Gin · Maraschino Liqueur · Crème de Violette · Lemon

Origin

Hugo Ensslin · Hotel Wallick, New York · 1916

First published in Ensslin's Recipes for Mixed Drinks (1916); the original called for crème de violette, which Craddock's 1930 Savoy version omitted. The violet liqueur was rediscovered in the 2000s craft-cocktail revival.

A pre-Prohibition gin sour, tinted pale lavender by crème de violette.

Ingredients

  • 2 oz Gin
  • 0.5 oz Maraschino Liqueur
  • 0.25 oz Crème de Violette
  • 0.75 oz fresh Lemon juice

Instructions

  1. Combine all ingredients in a shaker with ice.
  2. Shake hard for 8 to 12 seconds until very cold.
  3. Fine-strain into a chilled coupe.
  4. Garnish with a brandied cherry, optional.

Tips

  • Violette is heavy-handed. Measure carefully or the drink turns soapy.
  • Skip the violette and you have a Brooklyn-adjacent classic; some bartenders prefer it that way.

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