Author Notes: My husband is the mixologist in the family, but every so often I enjoy getting behind the bar. This is a drink I came up with earlier in the year, when Mike was away and I was left to my own devices at cocktail hour. I used David Wondrich's basic formula of 2 oz. spirit, 1 oz. fortified wine, 1 tsp. liqueur, and 2 dashes of bitters as a starting point, and came up with a spin on the classic Aviation cocktail that is a bit more delicate, combining the sweetness of crème de violette, lemon bitters and one of my summertime favorites, Lillet Blanc. - lastnightsdinner —lastnightsdinner
Food52 Review: This is a lovely, light cocktail. It was easy to make, once I assembled the ingredients, and was sweet, though not at all sugary, and very clean. I think the proportions are spot on. I am not an experienced gin drinker and was happy with the Lillet as mixer. I was most struck by the "spring" essence of this drink, though I could easily enjoy this all summer. It went well with the spring herb pizza I made. Nice job, lastnightsdinner! - maryvelasquez —The Editors
ounce Lillet Blanc
teaspoon crème de violette
dashes Fee's lemon bitters
lemon twist, for garnish
- Stir all ingredients over ice and strain into a chilled cocktail glass. Add garnish.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Refresher
- This recipe was entered in the contest for Your Best End of Summer Cocktail