Blue Moon

Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
12ozCrème de Violette (or Crème Yvette)
12ozLemon juice
1ozEgg white (optional)
1twstLemon peel (optional, as garnish)
Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.
A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.
Cocktail summary
Created byCrosby Gaige's Cocktail Guide and Ladies' Companion
AuthenticityAuthentic recipe
ReferenceVintage Spirits & Forgotten Cocktails, Ted Haigh
Posted by
Dan's picture
Dan on 06/06/2010

From other users

Could be okay if the sour was balanced with simple, but probably still not great. (1 star)
Try with egg white before finalizing score. (3 stars)
Not a huge Creme de Violette fan, and this was too much. Worth re-trying with Creme Yvette. (2 stars)

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