ATTY Cocktail

ATTY Cocktail

1/4 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth)
3 Dashes Absinthe. (1/2 tsp Verte de Fougerolles Absinthe)
3/4 Dry Gin. (1 1/2 oz Mild Dry Gin, Beefeater’s and Aviation are current faves in this cocktail)
3 Dashes Crème de Violette. (1/2 tsp Rothman and Winter Creme de Violette)

Shake (stir, please) well and strain into cocktail glass. (Squeeze lemon peel on top.)

This was the first cocktail that convinced me there might be some merit to this whole Savoy project. A combination I never would have thought of in a million years, resulting in a pleasing and amazingly sophisticated cocktail.

There’s just something about how the violette and absinthe interact, where it seems like it is slightly different with every sip. Intriguing and tantalizing at the same time. One of my absolute favorites in the Savoy Cocktail Book.

As a note, I slightly up the Vermouth to Gin ratio. It really should be something like a generous 1 1/2 oz Gin and generous 1/2 oz Vermouth. However, I think the extra vermouth really helps to tame the flavors of the Violette and Absinthe. As frequently is the case, the Savoy neglects to mention the garnish. I do not recommend that you do.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

8 thoughts on “ATTY Cocktail

  1. Cool, Craig, let me know what you think. Depending on the exact Absinthe (hopefully!) and Creme de Violette you are using, you might need to tweak the amounts a bit to get them to balance. I’m sure you don’t need to be told this, but remember, this is primarily a Martini. Both Absinthe and Violette are pretty easy to over pour and more of either of them don’t necessarily make a better cocktail.

  2. hi Erik, hi Craig. funny, I just mixed one of these.
    Bombay Sapphire, Lejon dry, Absinte, R&W violette: having some problems finding the balance.
    Aviation Gin might be great, those nut-like notes in it may provide a good meeting ground; next time.

  3. I haven’t had Lejon Vermouth. Strictly a Noilly Prat or Dolin Guy for Dry Vermouth. I also don’t remember the last time I had Bombay Sapphire, so can’t speak to how that would work here, or if you should go with a drier proportion. It can be a tricky cocktail to balance. If you’re not using actual Absinthe, or if you feel like the Violette is dominating, you might want to bump that up to a full teaspoon or use it as a rinse on the glass.

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  5. I’ve found that this variation is fantastic:

    1 1/2 Plymouth Gin
    1/2 Lillet
    3 dashes creme de violette
    4-6 dashes absinthe

    I’m a big fan of the slightly silvery color of the results (due to the violette mixing with the Lillet), like a lighter Jupiter. I felt a short lemon twist was appropriate, but man, wouldn’t this be great with a lone candied violet?

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