It's the time of year when everyone's talking about new beginnings. Around the bar, it means it's time to roll up my sleeves and give everything a thorough deep-cleaning. It's sticky work, but someone has to do it.
While I was going through our stock, I noticed we somehow found ourselves with two bottles of parfait amour, that unique purple liqueur with a complex, citrusy flavor. Parfait amour is a rarely used ingredient and a little goes a long way, so one bottle is plenty for most any bar.
See Also: How to Make a Royal Daiquiri
But then, the plot thickened. I noticed that one of the bottles was actually crème de violette masquerading as parfait amour. The only thing that both spirits have in common is that they're purple.
While parfait amour is a citrusy potion closely related to curaçao liqueur, crème de violette is a floral liqueur with the flavor of violet flowers. There are a small number of bottlings out there; thankfully, they're all pretty darn good.
I'm partial to Crème Yvette, a proprietary crème de violette blend that was long gone but recently resurrected. Yvette bolsters the violet flavor with a little bit of berries and other things. One problem: As far as I know, no liquor distributors in Arizona carry Crème Yvette. So, if you want Yvette you'll have to find it across state lines.
If you've been paying attention to your classic cocktails, you may notice that the Blue Moon bears a strong resemblance to the Aviation cocktail. While the Aviation uses astringent maraschino liqueur and a dash of crème de violette, the Blue Moon moves crème de violette into the spotlight.
For gin, a good solid London Dry is the way to go. Softer gins like Bombay Sapphire and Hendrick's are too soft to hold up to the distinctive floral flavor of crème de violette.
Blue Moon 1/2 ounce lemon juice 2 ounces London Dry gin 1/2 ounce Crème Yvette (or other crème de violette)
Shake well with ice cubes. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.