|1⁄2||oz||Crème de Violette (or Crème Yvette)|
|1||oz||Egg white (optional)|
|1||twst||Lemon 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.
From other users
- Not a huge Creme de Violette fan, and this was too much. Worth re-trying with Creme Yvette.
- Try with egg white before finalizing score.
- Could be okay if the sour was balanced with simple, but probably still not great.
- 3/10/14 My version is without egg white and 3/4 lemon, 3/4 Creme de Violette (used Creme Yvette).
- Egg white makes it a baby-blue beauty and ties the flavors together with some nice creaminess. Quite a dry finish.
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