You’ve loaded up on violet liqueur, now what do you do with it?
The #1 (and for many drinkers, the only) use for creme yvette or creme de violette is in the Aviation, a delightful little drink and not just because of its color. The key is to keep the violet liqueur dialed back — just enough to give it a tinge of color. Too much and your drink will taste like perfume.
That said, getting the violet shade of the drink just right isn’t easy. I’m aware that mine looks more blue than the magenta you see in professional photos — but between you and me, I suspect most of those are pretty heavily doctored.
Don’t have violet liqueur? Make a Casino instead.
2 ounces gin
3/4 ounce lemon juice
1/2 ounce maraschino liqueur
1/4 ounce creme de violette or creme yvette
Shake all ingredients over ice and strain into a coupe. Garnish with a brandied cherry or two.