Aviation
Crème de violette is easy to overdo — a quarter ounce is plenty.
Ingredients
- 2 oz
- ½ oz
Opens your own copy in the editor. The original is left alone.
Steps
1. Shake all ingredients with ice until well chilled. 2. Double-strain into a chilled coupe.
- Glass
- Coupe
- Ice
- None (served up)
- Garnish
- Brandied cherry · Luxardo
- Source
- Hugo Ensslin, 1916