1 minute read
High Spirits
MEET VIOLETTE
by KATE BERNOT
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No liqueur captures the ethereal color and fresh, fleeting bloom of spring like crème de violette, a spirit distilled from violets. From its lavender hue to its kiss of botanical flavor, it captures the promise of the season in a glass.
It’s a favorite ingredient at The Aviary, Grant Achatz’s futuristic temple of cocktail wizardry. The Aviary is a place where bartenders are not bartenders, or even mixologists—they are chefs. Executive chef Craig Schoettler uses a splash of the violette in a sake-based cocktail whose creation is as magical as spring’s first blooms.
Give the complex recipe a try, or use crème de violette in a most classic cocktail, The Aviation.
violette recipe
(makes 1 drink)
Creator: Craig Schoettler
violet sorbet
3L water, 20g fresh violets, 250g crème de violette, 30g super neutrose, 400g sugar, 5g salt, 10 sheets gelatin
passionfruit foam
225g passionfruit juice, 50g sugar, 1.5 sheets gelatin
Click to view complete recipe »
classic recipe
(makes 1 drink)
Creator: Samuel Kinsey
2 oz gin, 1/2 oz lemon juice, 2 tsp maraschino liqueur, 1/4 oz crème de violette
Click to view complete recipe »
