For well over a century Crème de Violette has been an indispensible component to classic cocktails such as the Aviation and Blue Moon and champagne cocktail programs. This violet liqueur imparts a delicate floral nose and taste along with the stunning color of violets. The first true Creme de Violette available in over a decade, by request of bar specialists for classic cocktails such as the Aviation and Blue Moon and by sommeliers for champagne cocktails. Produced in Austria from the Queen Charlotte and March Violets found in the Alps. Elegant in its simplicity, this authentic Crème de Violette captures their fragrance, vibrant colors, and taste. The Rothman & Winter Crème de Violette is produced from a careful maceration of Queen Charlotte and March Violets in “Weinbrand” (this distilled from grapes), with cane sugar added for sweetness. Over its three generations, Destillerie Purkhart has produced this liqueur by special request of its regional gastronomy customers. In these local markets, the buyer is most often the “Konditorei” who will use the Violette in special cakes and chocolates! THE AVIATION 1 1/2 oz. Dry Gin 1/2 oz. Creme de Violette 1/2 oz. fresh lemon juice 1 tsp. maraschino Shake with ice and strain. BLUE MOON This classic cocktail is a perfect way to showcase the violet hues of Crème de Violette. Ted Haigh, who includes this recipe in his book on forgotten cocktails and their ingredients, says that “adding an egg white and a lemon twist doesn’t hurt it one bit.” 2 oz. dry gin 1/2 oz. Crème Yvette or crème de violette 1/2 oz. fresh lemon juice Ice cubes Tools: shaker, strainer Glass: cocktail Garnish: lemon twist Shake all ingredients and strain into a chilled glass. Garnish.