Crème Yvette, which dates back to the 1890s and went out of production in 1969, was revived in 2009 by Rob Cooper (the force behind St. Germain) in response to requests from bartenders around the country. While it's no surprise that something made from violet petals in France feels super fancy, Crème Yvette also completely at home in more everyday cocktails like these. Let's get mixing, shall we?
'creme yvette' on Serious Eats
The classic pairing of Crème Yvette and something bubbly without buying a bottle sparkling wine.
This tart shake gets its sweetness from frozen strawberries and the floral liqueur Crème Yvette.
Homemade lavender simple syrup rounds out this floral variation on a Tom Collins.
To the delight of classy lushes everywhere, old-fashioned liqueurs are experiencing a comeback. Case in point: Crème de Violette. The sweetly floral aroma of Crème de Violette is an obvious pairing to the boreal forest notes of good gin. This cocktail is based on Hugo Ensslin's 1916 Aviation recipe, merely omitting the Maraschino.