Violet's Problem

2 oz Cognac
3⁄4 oz Grapefruit juice
1⁄4 oz Crème de Violette
1⁄4 oz Crème de mure
2 ds Bitters, Bitter Truth Celery
Instructions

Combine in a shaking tin with ice; shake; serve in chilled glassware

Notes

This may not be the best and final ratios, but I got it to a point that I enjoyed it.

History

I've been intrigued by how to use Creme de Violette outside of a few tried-and-true cocktails, but find it pretty florally aggressive. I decided to try something different - one of the main flavor compounds in violet is alpha-anole; I tried combining different elements of a ~sort-of Daisy that all included alpha-anole as part of their chemistry. (Celery, grapes, blackberries, grapefruit.)

Cocktail summary
Created by
Self
Year
2021
Is the
author's original creation
Curator
Not yet rated
Average
3.5 stars
(2 ratings)
YieldsDrink
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Comments

I like it !! I'm a huge fan of Creme de Violette, and just bought my very first bottle of Creme de Mure ...... and used 1/2 oz of each (instead of 1/4). And I don't have celery bitters, so I used cranberry bitters.

So glad you liked it! I really recommend the celery bitters (in general) - they provide a sort of hard-to-pin down flavor that I want to call a bit spicy for lack of a better word.

It's tasty but too sweet for me. I upped the grapefruit but will cut back on the Creme de mure next time as it was a bit overpowering