Blue Moon

2 oz Gin
12 oz Crème de Violette (or Crème Yvette)
12 oz Lemon juice
1 oz Egg white (optional)
1 twst Lemon peel (optional, as garnish)
Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.
A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.
From other users
  • Not a huge Creme de Violette fan, and this was too much. Worth re-trying with Creme Yvette. — ☆☆
  • Try with egg white before finalizing score. — ☆☆☆
  • Could be okay if the sour was balanced with simple, but probably still not great. — ☆
  • 3/10/14 My version is without egg white and 3/4 lemon, 3/4 Creme de Violette (used Creme Yvette). — ☆☆☆
  • Egg white makes it a baby-blue beauty and ties the flavors together with some nice creaminess. Quite a dry finish. — ☆☆☆
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