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.

Rate it

Recipe Source

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

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.