The Blue Moon was, like the Aviation and the Attention, an early adopter of the violet-flavored liqueur. The first recipe for the drink appears in Hugo Ensslin’s 1917 Recipes for Mixed Drinks, and, interestingly, is one of the few classics to specify a red wine float. Vermouth was ultimately eliminated in post-Prohibition versions, leaving us with a drink that is essentially an Aviation with Crème Yvette in place of maraschino and crème de violette. PUNCH opts for Ensslin’s strong and stirred original (even though it’s more ruby red than blue).
- 1 1/2 ounces gin
- 1 ounce dry vermouth
- 1 teaspoon Crème Yvette
- 2 dashes orange bitters
- 1/4 ounce red wine, light in body
- Add gin, dry vermouth, Crème Yvette and orange bitters to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Using a bar spoon, gently float red wine over top of the cocktail.
A more mild gin like Plymouth works well in this Martini-like drink, while Dolin dry vermouth is a good match for the supple curves of Crème Yvette.