Name: Moonside
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 7.5 ml Triple sec; 7.5 ml Crème de violette; 7.5 ml Sugar syrup (2:1); 10 ml Lemon juice

Moonside
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Photographed in an UB Coley Coupe 1920 6oz

Ingredients:
2 oz	Hayman's London Dry Gin
¹⁄₄ oz	Cointreau triple sec liqueur
¹⁄₄ oz	Rothman & Winter Crème de Violette Liqueur
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₃ oz	Lemon juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of edible viola flower.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with edible viola flower floated on the cocktail.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An Aviation with triple sec in place of maraschino liqueur.

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History:

Adapted from a recipe created in 2024 by Jason Edward Clapham of Clapham Cocktails in Oxford, England. Jason's original recipe calls for 60ml (2oz) cognac, 7.5ml (¼oz) triple sec, 15ml (½oz) crème de violette and 10ml (⅓oz) lemon juice. Jason describes this as a cross between a Blue Moon and a Sidecar (hence the name).

More cocktails by Jason E. Clapham

Nutrition:

One serving of Moonside contains 196 calories

Alcohol content:

1.5 standard drinks
23.23% alc./vol. (23.23° proof)
21.5 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Florian Ruf

31st May at 18:21

Very good and interesting cocktail, because the violet shines much better than in an Aviation and complements the gin very nicely.

Malea Kneen

29th April at 09:01

Very nice indeed!

Mark

8th February at 20:10

Oh this was lovely, very floral and just a touch fruity, and not as bone dry as the aviation, which makes it a better choice for pleasing a crowd in my opinion. Debating on trying to substitute the juice with citric acid solution and stir the thing, might yield a pretty colored drink

Tuber Magnatum

3rd January at 23:45

Very nice cocktail but definitely on the sour side. For me it is closer to an 8. Admittedly this may relate to the lemon variety I used, Eureka, which if I'm correct is more acidic than Lisbon both of which in Canada at least are the most available in groceries. I will try next time with a Meyer lemon. As well, I'm curious to try with cognac as the main spirit.