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The Washington Post

Blue Moon Cocktail

Blue Moon Cocktail 1.000
Apr 2, 2008

This cocktail was a mid-century standard when a spirit called Creme Yvette was a staple of many bars. Now that a similar liqueur, Rothman & Winter Creme de Violette, is available in the District, it is again possible to make the lavender-hued Blue Moon.

We found creme de violette at Ace Beverage; check its availability in the District through Le Droit Distributors, 202-262-5637.


Servings: 1
Ingredients
  • Ice
  • 2 ounces dry gin, such as Tanqueray
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce crème de violette

Directions

Fill a mixing glass two-thirds full with ice. Add the gin, lemon juice and creme de violette. Shake vigorously and strain into a cocktail (martini) glass.


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Recipe Source

Adapted from "The Fine Art of Mixing Drinks," by David A. Embury (Doubleday, 1948).

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 182


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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