Forum

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

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

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).

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.

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. ?

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!

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)