Serve inCoupe glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|2 fl oz||Hayman's London Dry Gin|
|2/3 fl oz||Dry vermouth|
|1/24 fl oz||Crème de violette liqueur|
|1/24 fl oz||La Fée Parisienne absinthe|
My recipe remains pretty true to Craddock's classic 1930's proportions but, in line with modern bartending conventions, I now disregard Craddock's instructions and stir rather than shake this cocktail. However, arguably, shaking yields an even more delicious drink and, if you decide to shake, consider doubling the measures of both crème de violette and absinthe. Shaken, or stirred, this Martini-style cocktail is dry and aromatic with subtle floral and aniseed notes.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
ATTY COCKTAILHarry Craddock, 1930
¼ French Vermouth.
3 Dashes Absinthe.
3 Dashes Crème de Violette.
Shake well and strain into cocktail glass.
Many of the recipes in Craddock's 1930 book are borrowed from Hugo-R-Ensslin's 1917 Recipes For Mixed Drinks (the last major pre-Prohibition cocktail book) and, while there is no Atty cocktail, there is a cocktail called "Attention" in Ensslin's book which shares the same ingredients, listed in the same order, as the Atty but in misbalanced (equal parts) proportions:
ATTENTION COCKTAILHugo R. Ensslin, 1917
¼ French vermouth
¼ Crème de Violette
Shake well in a mixing glass with cracked ice, strain and serve.
Due to the similarities, many have concluded that Ensslin's Attention inspired Craddock's rather better, perhaps abbreviated, Atty cocktail.