Okay, so the other day I was messing around with some liquors and I stumbled upon this wild-colored stuff called creme de violette. It’s like, this deep purple, almost like something out of a fantasy movie. Naturally, I had to try making some cocktails with it.
First, I tried to figure out what the heck this thing even was. Turns out, it’s a liqueur made from violet flowers. Who knew, right? It smelled kinda like those old-fashioned candies, the ones that taste like perfume. Pretty strong floral scent, that’s for sure. I learned that this violet stuff can pair well with things like almonds and berries, pretty interesting. The bottle says this “Briottet Liqueur de Violette,” which sounds fancy, and it really does taste like those retro Parma Violets candies.
So, I grabbed my cocktail shaker and started experimenting. I read online that one of the most famous cocktails with this stuff is something called an “Aviation.” Sounded classy, so I gave it a shot. I threw in some gin, a splash of lemon juice, and a bit of this violet liqueur.
- Mixing: I shook it all up with some ice, and man, the color that came out was insane. Like a hazy, lavender dream. I got some fresh lemon and mixed it in, it was a real workout.
- Tasting: First sip, and bam! It was like a floral explosion, but in a good way. The gin balanced out the sweetness of the violet, and the lemon added a nice kick. It was surprisingly refreshing. The taste is pretty sweet, like icing sugar, but it also has that flowery depth you’d expect.
- Storing: I didn’t think I would have any left over to be honest. But I learned that you don’t have to refrigerate this stuff, but it helps keep it fresh. And apparently, it lasts pretty much forever if you don’t open it, which is good to know. It also said that the alcohol content is high enough that it won’t freeze in a regular freezer.
After that, I went a bit wild. I tried mixing the creme de violette with different things. Some combinations were kinda weird, but I did find that it goes really well with anything that has a bit of tartness to it. I even tried it with some sparkling wine, and that was actually pretty good! It tasted like a fancy, grown-up version of grape soda. I also learned that it can go with savory food too, like asparagus and chicken, but I haven’t tried that yet. I think I saw somewhere that it goes well with mango too, so I gotta try that sometime.
Overall, messing around with creme de violette was a fun little adventure. It’s definitely not your everyday mixer, but that’s what makes it cool. If you’re into trying new things and you like floral flavors, you should totally give this stuff a go. Just be prepared for some seriously colorful drinks!
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