I saw this recipe in my iTouch Cocktail application and was merely intrigued by the use of Creme de Violette and Absinthe with gin. So I decided to give it a try.
Attention Cocktail, created by Jamie Boudreau.
Recipe:
2 oz. Gin
1/4 oz. Creme de Violette
1/4 oz. Absinthe
1/4 oz. Dry Vermouth
2 dashes of Orange bitters
Garnish with a lemon twist
Procedure:
Put all ingredients into a shaker half filled with ice and shake.
Strain into a cocktail glass.
Taste:
I know I’m not a big absinthe drinker.
Ever since I bought that bottle of Lucid, I had only drunk it once – the first time – and then never touched it again. Considering absinthe isn’t really the cheapest booze on the market, I thought that was a waste and pity if I won’t touch it again, so I started looking for cocktail recipes that use absinthe as a simple add-on to increase some complexity or level to the drink with a little, JUST A LITTLE, anise flavor.
Well it turns out that 1/4oz. of absinthe in a total volume of 3+oz. drink is already overpowering. I later experimented with just adding a bar spoon of absinthe, still too strong for me.
However much I love the name and the color (light lavender purple!) of this cocktail, I just don’t think it has the right tone for me; on the other hand, if you find Jagermeister delicious and absinthe the god of liquor, I’m sure you’ll love this one!
Créme de violette does make for beautiful drinks, doesn’t it!
I haven’t tried this one yet, but I went through a process of learning to adjust to the flavor of absinthe. I’d recommend starting with drinks that use an absinthe rinse, like the sazerac, and seeing how you like that.
My next big step was the absinthe suissesse. Lots of absinthe, yes, but with the cream and egg and orgeat, it really worked for me.
Hi Stevi,
Wow, isn’t it an honor to see you on my blog! How did you even find this site? I didn’t think I had any exposure.
But anyway, Créme de violette is indeed beautiful, and the fact that I utterly adore floral-flavored liqueur. I’m still searching and composing more recipes that can really show off the aroma of violet.
I just looked up the recipe for Absinthe Suissesse (on SLOSHED!). Even with the orgeat and the milk/cream, I doubt it’ll be any easier for a licorice-hater to happily accept that drink. I’ve been meaning to try Sazerac for a really long time, maybe I’ll get that next time I visit a bar.
As for now, your Bitter Apricot looks really appealing…
By the way, this Attention cocktail is created by our lovely and local Mr. Jamie Boudreau. Maybe I should put this somewhere in the article…
favorite part of this drink: the lemon twist