Crème de Violette is “one of those things that sits on the back bar and collects dust until somebody wonders what they can make with it,” says Matthew Belanger of Brooklyn’s Donna. “It’s a fun flavor to make work, though. If you can tame the florality and make it accessible to the guest, it can be really surprising.” In The Sun Prairie, former Donna bartender Tom Johnson pairs the violet liqueur to its traditional partner, gin, then adds a hit of Cocchi Rosa and dry vermouth, resulting in a bitter, aromatic cocktail.
The Sun Prairie
Tom Johnson | New York
- 1 ounce gin, preferably Perry's Tot
- 1 ounce Cocchi Rosa
- 1 ounce Dolin Blanc vermouth
- 1/4 ounce Crème de Violette, preferably Tempus Fugit
- 1 ounce cava, to top
- Combine all ingredients except cava in a mixing glass with ice and stir.
- Strain into a chiled coupe.
- Top with cava and express the oils of a lemon twist over the glass.
- Garnish with a raspberry.