candied violet martini stars Creme de Violette

more and more, we’re being granted access to many of the obscure liquors that europe has been privy to for so long. over here in the grand united states, we live vacuum packed and hermetically sealed–with the vacuum made in china. thankfully the alcohol has seeped through the walls of our red, white and blue fortress and into our chalice. we’ve been presented with another long lost liqueur, heralding from the days of speakeasies, from the prohibition-era itself: voilet liqueur. in fact, there are so many companies making this spirit now that i’ve lost count. you should be able to secure a bottle at your local booze shop, and if you can’t, reprimand the owner–the severity of which i leave up to you. because that’s just uncalled for.
ironically however, creme de violette sounds a whole lot better than it tastes. voilets are beautiful, so you know who rules them: venus–cheers to the bull…! creme de voilette is made from voilets, which means it’s a pretty purple color, which means one just has to mix with it, especially if one happens to be of the female persuasion. we love purple, don’t we girls? well, i’ve solved our little quandary, and i present it to you now in what i think you’ll find to be a most agreeable tipple:
CANDIED VIOLET
2 oz crème de voilette
2 oz coconut milk
.5 oz maple syrup (light amber)
.5 oz rose waterShake over ice, strain into glass.
Garnish with edible flower, ideally a violetCheers!

























we all know i love flower tipples, and i’d order this in a bar, hands down, just for the sheer novelty of it. i’ve provided a pictoral guide of my lilac experience for your viewing pleasure below.
the lilac aroma is quite fragrant infused into the simple syrup, but when you mix it with the other cocktail ingredients, it somewhat loses the intensity of its scent. it’s still there, just harder to detect. but, very easy to drink!
the syrup actually turns out green. if you’re not into green, add some NATURAL food coloring, or throw a blueberry or two into the sauce pot while you’re cooking the syrup.
my mum’s a scot. and for those of you who don’t know much about this particular heritage, let me just say that the scots were the one and only group of people that the romans were simply unable to conquer. that’s how wild they were, and are. ever hear of
did you know that yesteryear’s christmas sugar plums were actually not plums at all? i never did, until i researched this post. apparently, sugar plums are a mish mosh of minced dried fruits mixed up in oats and brandy, and then rolled in sugar. i suppose the round ball shape gives it a resemblance to the plum. so, how cool would that be to garnish a glass of sugar plum sangria with a ready made, pre-slit sugar plum? in theory, this festive garnish should happily slide right on to the lip of the glass. so, yea, lemme know how that goes as i haven’t had a chance to test it. 










