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Enjoyed this but curious why this is stirred notwithstanding the creators explanation. I have always worked under the premise that drinks with citrus are shaken. (Mind you, I'm not beholden to this; I have been known to shake a Negroni a la Stanley Tucci and even a Martini, or should I say a "Bradford"!). As I didn't have castor oil and didn't really feel like using mineral oil, I just expressed a good amount of lemon zest oil to create the requisite "oil slick".

A fairly floral and “delicate” cocktail. The Violette is prominent and this is a fairly balanced cocktail

One of the better violette cocktails I have tried. I think it should be fine strained though, both for taste and visuals.

This is a very, very good cocktail. Especially great as an aperitif. A little sweet, but it does work. Perfect amount of herbal influence.

Works great as a gin tonic too. I poured right over ice and added 120 ml tonic water.

Tempis Fugit Spirits Liqueur de Violettes and Maraska Maraschino Liqueur with Beefeater really shine in this one. New favorite "martini" with just enough sour.

I feel the thing with crème de violette is that it sort of has to be allowed to stand out, otherwise you get a cocktail that just tastes soapy, like what violets dream of when they're in the bath. This less sour Aviation does just that. Great stuff, will probably never make a standard one again!

A great take. Less sour, more gin forward.