This is a Valentine's Day variation on the Perpetual Cocktail, found in Hugo R. Ensslin's classic 1917 guide, "Recipes for Mixed Drinks." In this version, sweet vermouth is replaced by rosato (or pink) vermouth such as Martini Rosato, the most widely available brand.
For the creme de cacao, always use white, not dark. Look for good-quality brands such as Drillaud or Marie Brizard. Creme Yvette is a violet-berry liqueur that recently returned to the market after disappearing a half-century ago. You could substitute creme violette for the Creme Yvette, but the result will be more violet than rosy. For an even fuller-flavored version, substitute Lillet Blanc for the dry vermouth.
- 2 ounces dry vermouth, preferably Noilly Prat
- 2 ounces rosato (pink) vermouth, preferably Martini
- 1 ounce Creme Yvette (see headnote)
- 1 ounce white creme de cacao
Fill a cocktail shaker halfway with ice. Add the vermouths, Creme Yvette and creme de cacao. Shake well, then strain into two chilled cocktail (martini) glasses.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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