Rose Window
Description
Creme de Violette as the star! As always, feedback is greatly appreciated
Ingredients
| 1 1⁄2 | oz | Gin, Broker's |
| 1 | oz | Campari |
| 1 | oz | Crème de Violette, Rothman and Winter |
| 3⁄4 | oz | Lemon juice |
| 2 | sli | Pineapple |
| 1 | twst | Orange peel |
| 2 | ds | Orange bitters, Regans' orange bitters |
| 1 | Egg white |
Instructions
In a shaker, muddle pineapple, orange peel and bitters. Add remaining ingredients and dry shake for 45 seconds. Add ice and shake for 30 seconds. Double strain into a coupe.
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Cocktail summary
| Yield | |
|---|---|
| Year | 2011 |
| Created & posted by |  |
| Authenticity | Original creation |
From other users
Good cocktail, but you need to like floral flavors at least a little.
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Comments
This drink has such a unique flavor, and is 5 stars for me. The fruit and floral notes are nicely balanced by the Campari and lemon; each delicious ingredient contributes to an even greater final product. The end result is nuanced, layered, and harmonious. I used Voyager gin.
Christina, Glad you like it - gin, Campari and pineapple seem to be perfect matches for each other (in the way that dark rum, Cynar and lime are), but I struggle with both of those combinations - see The Riviera. It's also a great example of detailed commentary being useful.
Since you like this, you might also try the Broken Shoe Shiner, from Beta Cocktails.
Thanks,
Zachary
My to-try list keeps growing :) Thanks for the suggestions. I have always skipped over recipes that list pineapple juice, figuring they would be too sweet, but I sure did like the muddled pineapple, so I will keep an open mind.
I tasted it warm with 1/4 oz Violette, prior to the egg and liked it. As written it is a bit flat. I think the egg white is homogenizing the flavors, which makes the 1 oz of Violette tolerable. Still, a sharper cocktail would be better, and I think acid fights an egg white's dampening effects. I might try skipping the egg white (although the texture is lovely) and scaling back the Violette, or really upping the lemon, or both. Note: I'm not a huge fan of Grandma's Perfume, so a little Violette goes a long way for me.
This is now more harmonious. It loses a bit of the texture with the higher acid, the violet isn't as prominent, and it seems to push the gin forward. But it's a good drink in a fruit basket sort of way - lots of subtle aroma and flavor and it kind of has a raspberry accord from the cherry (Campari), pineapple, lemon and violet. Interesting.
Dan,
Yeah, I think it needs 3/4 to an ounce of lemon. I also think the egg not only homogenizes the flavors, but interferes with your ability to taste sweet and sour flavors specifically. I do appreciate your trying the drink, especially considering your proclivities towards less sweet drinks.
1 ounce of Violette. Not teaspoon, not dash, not drop... I'm scared.
Dan,
You might need a full ounce of lemon, but I think it'd be more of a violet sour. CdV isn't that sweet, or at least the sweetness is rather transparent. I'd like your opinion of this and the Piña Ahumado as well.
Lemon might need to be 3/4 oz - I'm fascinated by the way pineapple texturizes a drink... I also think you might be able to take this in a different direction subbing Peychauds for Regans' and a rinse of Pernod - think the whole faded violet/pastille accord.