I recently picked up Ted Haigh’s (Dr. Cocktail) book Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them. Get ready over the next few months as I highlight/re-create/possibly update some oldies-but-goodies.
Many of you may have sampled an Aviation – gin, lemon, maraschino liqueur. The focus of this post, the Blue Moon, is similar, sub crème de violette for the maraschino liqueur. Haigh didn’t include this cocktail in his first edition of this book because crème de violette was not available to the American public at that time. Thanks, Haus Alpens!
You can also use Crème Yvette, which is compounded from violet petals and other secret ingredients and named after an early 20th century French actress. Iterations of this cocktail date back to 1917.
At the outset, it’s light and floral, but it finishes with a bite. Haigh suggests adding an egg white and a lemon twist. I added 1/2 ounce ruby red grapefruit juice and 1/4 ounce simple syrup. I hope someone names a liqueur after me someday.