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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1 Comment

yarm's picture

Hugo Ensslin's 1916/17

Hugo Ensslin's 1916/17 version has a red wine float, but the one in the Pioneers of Mixing in Elite Bars: 1903-1933 lacks that red wine float and is closer to the Martini riff (gin, dry vermouth, Creme Yvette, orange bitters). The citrus one is much later and appears in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion and David Embury's 1948 The Fine Art of Mixing Drinks.