Instructions
Shake. strain, up.
Notes
Ensslin's recipe is 2 parts London Dry gin, 1 part lemon juice, 2 dashes each Maraschino and Creme de Violette, with no garnish. Ted Haigh, in Vintage Spirits and Forgotten Cocktails has this as 2 1/2 oz gin, 3/4 oz lemon juice, and 2 or 3 dashes of Maraschino - it omits the creme de violette, which is a transcription error from Ensslin to the Savoy Cocktail Book. This can be made more floral with more violette and sweeter by reducing the lemon juice.
Cocktail summary
Created by
Hugo Ensslin, Hotel Wallick, New York, NY
Year
1916
Is an
authentic recipe
Reference
Recipes for Mixed Drinks, Hugo Ensslin, pg. 7
Gin, Maraschino Liqueur, Crème de Violette, Lemon juice
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.06731
104