A classic gin cocktail dating back to 1916, just before prohibition. It first appeared in Huge Enslinn’s book “Recipes for Mixed Drinks” while he was bartender at New York City’s Hotel Wallick.
This is delicious cocktail is all about the mash up of floral notes from the Creme de Violet, bittersweet cherry from the maraschino and acidity from the lemon juice. However be careful with your measurements as getting the balance wrong can leave you with a mouthful of potpourri.
Try with 1000 Piers Blueberry Gin for a funkier take on this classic.
1.5 OZ 1000 PIERS BLUEBERRY GIN
1/2 OZ FRESH SQUEEZED LEMON JUICE
1/2 OZ MARASCHINO LIQUOR
1/4 OZ CREME DE VIOLET
Shake all the ingredients with ice and strain into a coupe glass. Garnish with a cherry