The Aviatrix, Creme de Violette!

Does it get any more romance-novel-L?heure-Bleue than Crème de Violette (ok, there?s that crazy teen box-office smash Twilight, but this is for grown-up girls)? IT IS REALLY VIOLET, Art Nouveau violet.

Made from the distilled essence of violets:

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The provenance of the cocktail is fabulous. It was created by Hugo Ensslin at the Hotel Wallick in NYC, Ensslin published a recipe in 1916 in his book, Recipes for Mixed Drinks

1/3 Volume Lemon Juice

2/3 Volume El Bart Gin

2 dashes Maraschino liqueur

2 dashes Crème de Violette

Shake well in a mixing glass with cracked ice, strain and serve.

Ruhlman?s version was a little less tart:

2 oz. gin ?

1/2 oz. lemon juice?

1/2 oz. Luxardo Maraschino Liquer ?

1/4 oz. Crème de Violette

As I mentioned, I don?t like gin, so, I created a new, very homage-to-Amelia-Earhart drink:

THE AVIATRIX

1 T Crème de Violette

1/2 Cup Champagne or Prosecco (good quality please, no $5 bottles for this)

You can add a splash of the Maraschino liquor (I wrote about that in the post ?Mark Twain menu? and Nesselrode Pudding) but I found it too much. You can also squeeze lemon peel into the drink, or run it around the rim, or wrap it cunningly around a vintage sterling cocktail stick like this:

However you manage it, pull out a great champagne glass, light a fire or candles and let the light dance in the lavender bubbles. The result is magical. But beware, for all it's lavender allure it packs a wallop!