A violet crush

By • June 16, 2011 • 41 Comments



Author Notes: "So unsuspected violets,
Within the fields lie low,
Too late for striving fingers,
That passed an hour ago,"
Emily Dickinson.
In search for a truly beautiful, truly purple and yes, even poetic drink, this idea evolved. As a riff on a traditional Kir, I have made a simple switch from the blackberry over to violet liqueur. It is floral rather than fruity, as you might predict. If violets were still in bloom you could garnish with the flower. You could make up a pitcher and bring it on a picnic or for an evening on the lawn at Tanglewood. Schubert's Nachtviolen would be perfect. I used nasturtium with proseco....love.
Sagegreen

Serves 1

  • 3 ounces finely crushed ice
  • 4 ounces chilled dry white wine, or chilled dry, white proseco
  • 1 ounce creme de violette (violet liqueur)
  • edible flowers, such as violet, borage or nasturtium and/ or a sprig of pineapple sage, suggested garnish
  • squeeze of Meyer lemon or sweet lime, optional
  • For a stiffer variation, add a shot of Grey Goose vodka or for more flair Grey Goose Poire
  1. Add the crushed ice to your glass. Pour in the wine or proseco. (If you are seeking more variation add a shot of the vodka or poire here). I used a gravina wine in the one example illustrated, and proseco with nasturtium and pineapple sage in the other photographs.
  2. Slowly drizzle in the liqueur and watch the violet bloom with the sparkle of an amethyst jewel against the light. Add a squeeze of lemon or lime if you like. Garnish with an edible flower such as violet or nasturtium, if you have them and/or a an enhancing herbal leaf such as pineapple sage or lemon verbena. Each guest could have a different color flower if you make several.

Tags: May be challenging to source but easy to make

Comments (41) Questions (0)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I just have to say it again this is so beautiful and I love the violet liquor with the dry white wine. Gorgeous. You really are a master mixer.

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about 3 years ago Sagegreen

Thanks, but they invented it first over in France. But I thought it up without knowing that.

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about 3 years ago Sagegreen

Since I have company coming like now and leftover proseco from testing the melissav's fab oyster mignonette recipe, I just uploaded some new photos....and the other cat, who usually is so camera shy barged in!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The new picture is stunning almost surreal. You are a natural, instinctive.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gorgeous new photo!

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about 3 years ago Sagegreen

Thanks!

Hollyworton200

about 3 years ago Zahirah

This sounds absolutely amazing. I used to love violet candies!

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about 3 years ago Sagegreen

Thanks, Zahirah. I am going to have to find some violet candies to try! They sound so interesting.

Hollyworton200

about 3 years ago Zahirah

It was these: http://en.wikipedia.org.... There was also gum. They are so perfumed, you can tell they're violet flavored before you even open the wrapper.

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about 3 years ago Sagegreen

Thanks!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Made this last night with Savignon Blanc, and it's not only gorgeous but delicious! It's not soapy at all - just nicely floral, slightly sweet, and immensely drinkable. Cheers!

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about 3 years ago Sagegreen

You are the best, hla! I love how you make so many recipes and report back. I may make the aviator with pomegr. liqueur instead of the maraschino, next time I make drinks!

Chris_in_oslo

about 3 years ago Greenstuff

Chris is a trusted source on General Cooking

This is good news, and I hope I didn't put anyone off. It's enough of a shame that some of my family's unlikely to give them another go, but that will leave more for me! It's great to be wrong.

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about 3 years ago Sagegreen

Greenstuff, you didn't put anybody off. I just wonder if the glasses had a soapy residue on them per chance. And I learned that my drink is less original than I first thought, but I hope it will be a new, happy discovery.

Checker

about 3 years ago checker

True romance...

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about 3 years ago Sagegreen

Thanks, checker! (;

Chris_in_oslo

about 3 years ago Greenstuff

Chris is a trusted source on General Cooking

I don't want to take anything from anyone or this beautiful quaff--but does anyone else find creme de violette to be a little soapy? A couple of us felt we'd over-done it after some violet kirs in France, and I'm wondering if it was just a steamy hot day or if there are people who are sensitive to violet.

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about 3 years ago Sagegreen

Thanks for posting your note. I should not be surprised to learn that you could get violet kirs in France! Since I have learned that you can make your own liqueur from violets and there are over 23 cocktail ideas you can find online. So I guess I am hardly inventing the wheel with the kir idea here (even though I had hoped that I had). This idea was new to me. Rothman and Winter from Austria bottled the kind I found in NY; it does not taste at all soapy to me. I do remember gagging once when a British numismatic colleague served me tea in cups that had way too much dish detergent residue. Wonder if it could have been the glassware? Though when I worked as a beer maid in Germany, it was customary to wash out the glasses in plain water.

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about 3 years ago Lizthechef

Why not enter this stunner of a cocktail in the new picnic theme? I have to try this!

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about 3 years ago Sagegreen

Thanks, Liz. I am thinking of a whole picnic basket to accompany this, since the contest seems more food-oriented...it will probably include figs wrapped in proscuitto, a baguette, herbed goat cheese, and pickled asparagus...but have to give it more of a think.

Summer_2010_1048

about 3 years ago Midge

How pretty! Would love to try this with sparkling wine.

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about 3 years ago Sagegreen

Thanks, Midge. Yes, I intend to test this out this weekend with a proseco and update the variation. TiggyBee and hardlikearmour have both helped me think up the name. I think I will keep violet in there since it gets at both the taste and color.

Port2

about 3 years ago nogaga

Gorgeous, and I'm sure delicous, and Amherst purple! Wow. Your glass is beautiful, too.

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about 3 years ago Sagegreen

Thanks, nogaga. I hadn't thought of the Amherst College purple connection...we also have Amethyst Brook running very near to Emily's home here!

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about 3 years ago TiggyBee

There's the perfect name there: Amethyst Crush!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

How did I miss this oh Sagegreen what a lovely drink. The color is gorgeous. I have never tried violet liquor but must get it. So beautiful.

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about 3 years ago Sagegreen

Thanks, sdebrango. Having spent a little time in New York recently, I was able to invest in some interesting liqueurs that I had not seen in my rural area. Now I am trying to decide if a kumquat or lime are a friendly garnish or if this should just remain plain.

Me

about 3 years ago wssmom

Swooning!

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about 3 years ago Sagegreen

Thanks, wssmom. Since I think of you as the queen of drinks, that is a lovely compliment!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

What a beautiful love potion!

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about 3 years ago Sagegreen

Thanks, mrslarkin. I hadn't thought of it that way before!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Does Creme de Violette taste like those little violet candies?

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about 3 years ago Sagegreen

Oh gosh, I don't know what those candies taste like. But violet liqueur tastes like concentrated very sweet violets, which on its own is too overpowering to me. I think I would also like it mixed with a dry champagne, too. Another day.

Buddhacat

about 3 years ago SKK

This is a beautiful beverage and now will have to search out violet liqueur!

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about 3 years ago Sagegreen

Thanks, SKK. If you like the Kir, you will probably like this variation.

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about 3 years ago TiggyBee

Velvet Crush? Anyhow, love your creation!!

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about 3 years ago Sagegreen

Thanks, TiggyBee. I have been hunting for a good name. Hope you don't mind if I adopt your suggestion. The only hard part of this drink is having the liqueur on hand.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This is gorgeous. I have some creme de violette, and will certainly try this next time I crack open a bottle of dry white wine!

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about 3 years ago Sagegreen

Thanks. It really has an lovely amethyst jewel color and subtle violet flavor. Let me know what you think if you make this. I wasn't sure how else to begin using this liqueur, but this idea worked out really well for me.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

My absolute favorite, if I could only have one cocktail for the rest of my life, best ever drink uses creme de violette. It's the Aviation cocktail, and I highly recommend you give it a try!

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about 3 years ago Sagegreen

Thanks. Having completed a certain number of hours in flying lessons, I will assuredly have to try that drink out!