Classics
This 1917 Blue Moon is a lean aromatic cocktail rather than a sweet violet sour, carrying floral perfume over a firm Martini-like frame.
Reference: Hugo Ensslin · 1917 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
A violet-tinted gin and vermouth aperitif with a dry red-wine accent.
Taste: dry juniper · violet · red-fruit finish
London dry gin
40ml
Dry vermouth
20ml
Creme de violette
5ml
Orange bitters
two dashes
2.5ml
Dry red wine
float
5ml
How to make it
Add the gin, dry vermouth, creme de violette, and orange bitters to a shaker with cold ice.
Shake briefly until thoroughly chilled, then fine strain into a cold coupe.
Float the dry red wine gently over the surface and express a narrow lemon peel above the glass.
Source: DosVermuts adaptation of Hugo R. Ensslin, Recipes for Mixed Drinks (1917), p. 9 · A trusted classic — make it as-is, scale it, or twist it.
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