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In the mood for something floral and citrus, but not sweet and fruity? This

salute to the pioneers of aviation emerged in 1911, and then was lost and

forgotten for decades before re-emerging as a cult favourite among the world’s

bartenders. It can be made with two types of violet liqueur (crПme d’Yvette and

crПme de violette). However, it is even better with just three ingredients, as it

appeared in The Savoy Cocktail Book in 1930, but with a roll of Parma Violets

on the side.


50ml Sipsmith London Dry Gin

10ml fresh lemon juice

10ml crème d’Yvette

10ml crème de violette (optional)

To serve: A maraschino cherry and a roll

of Parma Violets sweets

Combine the ingredients in an ice-filled

cocktail shaker. Shake well. Strain into

a chilled cocktail glass. Garnish with a

maraschino cherry and serve with a roll

of Parma Violets on the side.