Scotch Violet

A long lost classic
2 oz Japanese Whisky, Suntory Toki blended
34 oz Lemon juice
34 oz Crème Yvette
14 oz Honey syrup
1 twst Lemon peel (as garnish)
Shake, strain into a rocks glass with single rock. Garnish with a lemon wheel or twist.
There are many versions of this recipe, and the origins are unknown (according to but most call for more lemon, and use Crème de Violette, which is good, but I think it's a better balance with a bit less lemon and actually find that Crème Yvette works much better and has a richer fuller violet flavor (less "soapy"). Scotch is up to you - I've made it with Cardhu as well as Glenrothes 12 yr Speyside and Suntory (best choice). This is one of my most favorite cocktails ever, and I have probably done more variations on this than any other. Please comment with your own variations...
© Dave Hebb 2018
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