Creme de Violette
As a fan of old movies, the first scent out of the bottle brought back memories of my introduction and appreciation of classic cinema. In my teens, I had zero appreciation. The lack of color, hokey accents and magnified personalities were laughable to me. But, over the years, I’ve come to appreciate classic cinema. It transports us to a different time. A time that we will never know. But, we are granted glimpses into the past through cinema. A heightened, idealized version of the past… but, a version nonetheless.
Creme de Violette is a blast from the past. I can envision a time when this liqueur might have graced the shelves of every well-kept bar. A time when ladies of the past might have enjoyed cocktails laced with the sweet flowery scent of a perfume that once held favor.
Now, the art of crafting cocktails has re-emerged as an important element in dining and entertaining. Creme de Violette will fill a niche in a well-stocked bar. Straight out of the bottle it is overwhelming. Incredibly sweet and flowery, you can’t help thinking its edible perfume. But, used sparingly, this can add lovely elements to a cocktail. And, I can imagine any number of uses in the kitchen. Baking, preserving, and candy-making are a few that spring instantly to mind. Tonight, we’ll be trying The Toulouse. Vodka, vanilla and a hint of violet… I’m very optimistic.
The Toulouse
adapted from Haus Alpenz website (see link below)
1 1/2 oz Vodka
3/4 oz Creme de Violette (we’ll be using much less… maybe 2 tsp)
1/2 oz Vanilla Vodka
1 tsp Absinthe
ice
Combine all ingredients in a shaker. Shake. Pour into a martini glass and garnish with a skewer of fresh blueberries that you’ve frozen.
Check out this website for more cocktails using Creme de Violette: www.alpenz.com
