Violet Sling – Floral And Refreshing

Violet Sling

Violet Sling

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Course: DrinksCuisine: American
Servings

1

servings
Calories

208

kcal
ABV

7%

Total time

3

minutes

Learn how to make the Violet Sling.

Ingredients

  • 5 dashes Cardamom Bitters

  • 1/3 oz Honey Syrup

  • 1.5 oz Creme De Violette

  • 1 oz Vodka

  • 6 oz Soda Water

Directions

  • Combine All Ingredients except for the soda water in a glass with ice.
  • Stir to combine.
  • Top off with soda water.

Featured Video

What Does The Violet Sling Taste Like?

The violet sling has a lovely mild lavender and cardamom flavor that is quite nice. The cardamom adds a pleasant herbal warmth to the drink that compliments the Creme De Violette and keeps the drink from being one-dimensional. The small addition of honey had a lovely floral and earthy sweetness.

This is one of my recipes, and I hope you like it. I got the idea from an ice cream I had in Seattle, Washington, blowing me away. Lavender, honey, and cardamom sounded fun, and it was one of the best ice creams I’ve ever had. I structured it this way because I felt an old-time sling/toddy would express the flavors well and not make the drink too strong or boozy. Normal still water works well, too, but the carbonation gives the drink a more refreshing effervescent quality.

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Violet Fizz – Lavender Cocktail Recipe

Violet Fizz

Violet Fizz

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

416

kcal
ABV

13%

Total time

3

minutes

Learn how to make the a classic Violet Fizz.

Ingredients

  • 1 Whole Egg White

  • 2/3 oz Lemon Juice

  • 2/3 oz Simple Syrup

  • 1/3 oz Half u0026 Half

  • 2/3 oz Creme de Violette

  • 2 oz Old Tom Gin

  • 1.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in the shaker without ice. Shake dry for 30 second – egg foams better when it is not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Lastly gently add the soda water to maintain its carbonation.

Featured Video

The History Of The Fizz.

The oldest reference to the Violet Fizz is from the 1895 Book Modern American Drinks by George Kappeler. His original version calls for raspberry syrup instead of creme de Violette. Although most later versions call for creme de Violette instead, it makes for a better drink. Fizz cocktails didn’t appear until the 1880s when they were first printed in Jerry Thomas’s 1887 edition of the Bartenders guide, and sadly they never really caught on as a style or left the United States. They have anywhere from 5 to 8 different ingredients, they take time to make, and they are difficult to make right. These are qualities bartenders don’t want to deal with, especially on a busy night. They have their place but typically only in high-end bars that can afford bartenders skilled enough and tend to run slower. The last detail to date in this cocktail is the creme, de Violette. Creme de Violette stopped being imported into the United States at the start of prohibition and never returned till 2007.

What Does A Violet Fizz Taste Like?

The violet fizz is one of the most amazing cocktails I have ever tasted. It tastes like aviation in fizz form, with the creme de Violette even more subtle. The old Tom (which also dates the drink) provides a nice sweet gin flavor to the cocktail that dry gin wouldn’t. Imagine drinking a gentle violet meringue gin dessert.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

Recipe Resources

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Aviation – Original Recipe & History

Aviation Cocktail

Aviation

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

246

kcal
ABV

28%

Total time

3

minutes

Learn how to make a classic Aviation.

Ingredients

  • 2/3 oz Lemon Juice

  • 1/2 oz Maraschino Liqueur

  • 1/2 oz Creme de Violette

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Garnish with a maraschino cherry

Recipe Video

Notes

Featured Video

The History Of The Aviation.

The Aviation was created in New York by Hugo Ensslin and is from his 1917 cocktail book, Recipes For Mixed Drinks. This was one of the last cocktail books to be written before prohibition, making this book a fascinating profile of the height of mixing drinks in pre-prohibition America. This delicious drink didn’t last long because once prohibition went into effect, Creme de Violette stopped being produced, and people started mixing this with either Creme Yvette or just leaving the Creme de Violette out entirely.

Creme de Violette started being imported into the United States in 2007 again, and it became possible to make real aviation again. It’s incredible to think that for almost 90 years, this drink was never made in the United States, which explains why this drink was not very popular till recently.

What Does The Aviation Taste Like?

The Aviation is a fantastic cocktail and deceptively potent. It’s slightly sour and not too sweet and has a beautiful floral lavender cherry flavor unique to any other sour. The Aviation is as delicious as it looks. This is the cocktail I make for people who say they hate gin. Everyone loves this drink.

The Most Important Ingredient.

The essential ingredient in this drink is the Creme De Violette. For the most part, this is a pretty easy drink to make, and the ingredients are straightforward. The issue I have found is not all Creme De Violette are good quality. You may only see 1 or 2 different bottles of Creme De Violette at a large liquor store, and the cheaper ones (about $15 or less) lack flavor. They have the right color, but I need to use a whole oz to make the flavor right. The higher quality ones have much more flavor and only need the required 1/2 oz to taste right; even with limited options, it’s better to buy the higher quality Creme De Violette.

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Blue Moon – Recipe & History

Blue Moon

Blue Moon

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

259

kcal
ABV

27%

Total time

3

minutes

Learn how to make a Blue Moon cocktail.

Ingredients

  • 2/3 oz Lemon Juice

  • 2/3 oz Creme De Violette

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Featured Video

The History Of The Blue Moon

There seem to be as many Blue Moon recipes as cocktail books. The recipes, for the most part, are similar, but they all seem to use a different liqueur to add sweetness and color. After reading a few recipes, understanding the history of Creme de Violette, Yvette, and Parfait d’Amour, and reading David Embury’s surprise to discover about blue Curaçao, I realized, It doesn’t matter what liqueur you use as long as the color is right.

Hugo Ensslin uses Creme Yvette, Harry Craddock uses Maraschino liqueur with blue food dye, David Embury uses Creme Yvette or Parfait d’Amour and says even Blue Curaçao is fine. The 1945 official Chicago bartenders recipe uses Creme de Violette. The list goes on and on, but the similarity they all share is gin, lemon or lime juice, and a blue/purple-colored liqueur.

The oldest Blue Moon recipe I can find is the Hugo Ensslin recipe from his 1917 Book “Recipe For Mixed Drinks.” Creme Yvette would give the drink a red color, so Yvette is an odd choice. The next one comes from Harry Craddock, who called the drink a Blue Devil and used Maraschino liqueur with blue food dye. The Blue Moon sometimes goes by the name the Blue Devil, and David Embury’s 1948 book “The Fine Art Of Mixing” refers to it by both names. He also seems indifferent to using any specific liqueur. In addition, below the recipes tells a story about how he heard of people using blue Curaçao, which he had never heard of before. After looking into it more, he learned blue Curaçao is nothing other than normal orange liqueur with blue food dye, and how that’s fine too. None of these bartenders seem concerned with the exact taste, just how it looks.

What Is The Difference Between Crème de Violette, Creme Yvette, And Parfait d’Amour?

Most older recipes will list these ingredients side-by-side as being interchangeable in a particular recipe. Not because the three taste the same but because they tend to share a similar purple/reddish color. A Blue Moon wouldn’t be a blue moon if it didn’t look blue. Even though they look similar, they all have different flavors.

  • Creme de Violette: Violet-flavored liqueur.
  • Creme Yvette: Honey, orange, vanilla, strawberries, blackberries, and raspberries.
  • Parfait d’Amour: Different tastes for every brand. Common flavors are typically orange, rose/violet, bitter almond, citrus, herbs, etc.

Any violet-flavored liqueur is a Creme de Violette. The Austrian-based company Rothman & Winter is the most popular in the United States, but there are a few other manufacturers. Creme Yvette was a liqueur originally manufactured by Charles Jacquin et Cie, Inc. in Philadelphia, Pennsylvania, but production of it stopped in 1969. In 2010 Creme Yvette was brought back into production by Robert Cooper of Cooper Spirits Co. Robert Cooper is the inventor of St. Germain and the son of Norton Cooper, who was the previous owner of Charles Jacquin et Cie, Inc. Parfait d’Amour, on the other hand, is a bit of a free for all when it comes to flavor. A few different manufacturers make it, and each has its own recipe. The most common flavors are bitter almond, rose, orange, and vanilla.

In addition to color, another similarity these three liqueurs have in common is they are difficult to find. Used in a few cocktails before prohibition, Creme de Violette provided a nice floral flavor and gave their drinks a unique blue/purple color. It stopped being imported during prohibition, but Creme de Violette never returned once it ended.

After prohibition ended, many cocktails that used Creme de Violette began substituting with Creme Yvette or Parfait d’Amour. In the 1948 edition of David Embury’s book “The Fine Art of Mixing Drinks,” he lists Creme Yvette or Parfait d’Amour as the liqueurs to use in a Blue Moon. Below the recipe, he even mentions just using blue curaçao. It’s not the taste that’s important but the color. In 2007 the Austrian company Rothman & Winter began importing Creme de Violette into the United States. For the first time in nearly 90 years, making pre-prohibition cocktails that used it became possible. As a result, Creme de Violette has become popular in the last decade along with anything that gives drinks a blue or purple color and looks Instagram-able.

Recipe Resources

NOTE: I have linked to the 1961 edition of the Embury book as that is the only one I can easily find online to link to, but the Blue Moon recipe is the same as the 1948 edition.

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