Blue Moon Cocktail
The Washington Post, April 2, 2008
- Course: Beverage
- Features: Fast
Summary:
This cocktail was a mid-century standard when a spirit called Creme Yvette was a staple of many bars. Now that a similar liqueur, Rothman & Winter Creme de Violette, is available in the District, it is again possible to make the lavender-hued Blue Moon.
We found creme de violette at Ace Beverage; check its availability in the District through Le Droit Distributors, 202-262-5637.
1 serving
Ingredients:
- Ice
- 2 ounces dry gin, such as Tanqueray
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce creme de violette
Directions:
Fill a mixing glass two-thirds full with ice. Add the gin, lemon juice and creme de violette. Shake vigorously and strain into a cocktail (martini) glass.
Recipe Source:
Adapted from "The Fine Art of Mixing Drinks," by David A. Embury (Doubleday, 1948).
Tested by Michael Taylor for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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