Blue Moon Cocktail Recipe
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. An early recipe for the drink appears in David Embury's 1948 classic, The Fine Art of Mixing Drinks.
Recipe Facts
Ingredients
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Ice
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2 ounces high-quality gin
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1/2 ounces Creme de Violette
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1/2 ounce freshly squeezed lemon juice
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Garnish: lemon twist
Directions
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Fill a cocktail shaker with ice. Add gin, Creme de Violette, and lemon juice. Shake and strain into a cocktail glass.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
303 | Calories |
0g | Fat |
26g | Carbs |
0g | Protein |
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Nutrition Facts | |
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Servings: 1 | |
Amount per serving | |
Calories | 303 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 4mg | 0% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 2% |
Total Sugars 23g | |
Protein 0g | |
Vitamin C 14mg | 68% |
Calcium 10mg | 1% |
Iron 0mg | 1% |
Potassium 32mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)