Hugo Ensslin, Hotel Wallick NYC, 1916.
| 2 oz · 60 ml | GIN | 40 % |
| ½ oz · 15 ml | MARASCHINO LIQUEUR | 32 % |
| ¼ oz · 8 ml | CRÈME DE VIOLETTE | 20 % |
| ¾ oz · 22 ml | LEMON JUICE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.5 oz mixed with ice, 1.01 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.7 oz of water |
| Served | 3.5 + 0.7 = 4.2 oz in the glass |
| Strength | 1.01 ÷ 4.2 = 24.0 % ABV as served |
| Ethanol | 1.01 oz × 29.57 ml × 0.789 g/ml = 24 g · about 165 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Corpse Reviver #2 · French 75 · Bramble · Last Word
FROM LEMON · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Corpse Reviver #2
Gin, maraschino, crème de violette and lemon. Alpha-pinene from juniper sits under a floral and cherry layer. The violet color is pigment, not flavor-driven. With too much lemon, its citral overpowers the blossom.
Published in Ensslin's Recipes for Mixed Drinks. The original spec included crème de violette, which gave the drink its pale sky-blue color and, presumably, its name. The 1930 Savoy Cocktail Book printed the recipe without the violette, and the cocktail's color went gray for decades until Rothman & Winter brought the liqueur back to the US market in 2007.
