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Author Notes: The ratios in this cocktail are a little different than what you’re probably used to. Different recipes for this cocktail have so many varying amounts of maraschino and violette that depending on where you order the drink you may not even recognize it. We go the egalitarian route here and just take the basic recipe for a sour and replace the sugar with equal parts maraschino and violette. This requires you to fill a 3/4 ounce jigger halfway with maraschino then top it up with violette. To feel comfortable doing this, it’s a good idea for you to measure out half an ounce then pour it into a 1 ounce jigger, it probably looks different than you expected it to. Once you’re comfortable with how a jigger looks half full you’ll be able to eyeball it on the 3/4 ounce jigger. - Erik Lombardo
- 2 ounces gin
- 3/4 ounce lemon juice
- 3/8 ounce maraschino
- 3/8 ounce crème de violette
- Shake all ingredients with plenty of ice and strain into a chilled cocktail glass. Garnish with maraschino cherry, and if desired, twist and discard a lemon peel to accentuate the citrus.
- This recipe is a Community Pick!
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