Name: Blue Moon Cocktail (1940's recipe)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 10 ml Crème de violette; 10 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1); 10 ml Egg white (pasteurised)

The Tipsy Alchemist Premium Member 1w

My girlfriend loves this drink. It has an excellent nose and exceptional color. It tastes floral but isn't too sweet, with nice gin undertones, with the Tanqueray coming through not too strongly and Giffard's violet playing the front stage.

John CARR Premium Member 38w

Made with homemade crème Yvette that a friend gave me for my birthday - a lovely and very delicate aviation. No artificial colour added so the finished colour was more yellowy. I only had strawberries on hand for the garnish but they rather overpowered the Yvette. Botanist gin likewise - will use 4 pillars or similar less juniper next time.

John CARR Premium Member 38w

Follow up with 4 pillars gin, 15mL homemade Yvette, no sugar syrup, 7.5mL lemon juice was the business.

Cliff Marx Premium Member 1y

Well, don't use overproof/Navy strength gin. It took all the fun out of this cocktail. Followed the recipe as stated.

Simon Difford Verified User Premium Member 1y

The recipe is for standard strength gin. Perhaps drop to 45ml (1½oz) for Navy strength gin.

Andy Luker 3y

Is that the right picture? It's far more pink than the one I made or you'd expect from the ingredients

Simon Difford Verified User Premium Member 3y

Did you use Creme Yvette?

Henry Duke 3y

There is actually an earlier version of this cocktail dating to at least as early as 1917. It consists of 2/3 dry gin, 1/3 french (dry) vermouth, a dash of orange bitters and a dash of crème yvette; the recipe also calls for it to be topped off with claret. Said recipe is from Hugo Ensslin's Recipe's for Mixed Drinks, 2nd edition (1917).

C N 3y

I have both Rothman & Winter Crème de Violette and Crème Yvette in my bar, so I made this twice, one with each. As much as I love R&W, it does not do this drink justice. The unanimous vote at the bar tonight is for Crème Yvette.

Wendy Pierce 5y

Interesting! I only said that because I've seen photographs of the original bottles and the color certainly looks different although of course it may have changed over this many years. I asked my father and he said that the current version tastes a lot better than the old one did. I've heard a few people complain about the color but I'm much more interested in the flavor. Creme Yvette in its current form is a masterpiece. My bottle of Rothman and winter sits untouched. ?

Wendy Pierce 5y

I believe that the original creme Yvette was a different color, and had inferior ingredients to the new one. That's why the color of the blue moon and aviation is wrong, but they taste a lot better than with creme de violette!

Simon Difford Verified User Premium Member 5y

I'm not sure that's the case. I was working with Rob when he started his Creme Yvette revival project and he sort to replicate the original recipe. I've added to my notes above.

Lia Brodeur 5y

Many cocktails with egg whites in them require a dry shake first before adding the ice for a second shake. Why not do so with this one? (I'm new to mixology and still learning)

Simon Difford Verified User Premium Member 5y

This cocktail would also benefit from a dry shake. My omission - thanks for bringing to my attention. I have corrected the recipe above accordingly. I actually find a reverse dry shake (shake with ice first and then dry shake) works best.

2 fl oz	Hayman's London Dry Gin
¹⁄₃ fl oz	Rothman & Winter Crème de Violette Liqueur
¹⁄₃ fl oz	Lemon juice (freshly squeezed)
¹⁄₆ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
¹⁄₃ fl oz	Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

Blue Moon Cocktail (1940's recipe)

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