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.