Adelita

(Carrie Cole, Hawthorne Bar, Boston)

Stir with ice:

1 oz reposado tequila

1 oz Dolin Blanc Vermouth de Chambéry

1 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon wheel.

The Artist

(Sarah Goyne)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz Dolin Blanc Vermouth de Chambéry

1 dash orange bitters

Strain into a coupe.

Aviation

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz lemon juice

0.5 oz maraschino liqueur

0.25 oz Rothman & Winter Crème de Violette

Double-strain into a coupe.

Blooey Blues

(adapted from a drink from “Pioneers of Mixing at Elite Bars”)

Shake with ice:

0.75 oz light rum

0.75 oz Rothman & Winter Crème de Violette

0.75 oz lime juice

0.75 oz Mas Peyre Rancio Sec “Le Démon de Midi”

Strain into a coupe.

Blue Moon

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz lemon juice

Double-strain into a coupe.

Garnish with a lemon peel.

Canne Collins

Build in a collins glass filled with ice:

1 oz white rhum agricole

1 oz Dolin Blanc Vermouth de Chambéry

.75 oz lemon juice

.25 oz simple syrup (1:1)

1 bar spoon Rothman & Winter Crème de Violette

Top with 3 oz club soda.

Stir gently.

Garnish with a grapefruit peel.

Night Flights

(Andra Johnson, Washington D.C.)

Stir with ice:

1.5 oz Hayman's London Dry Gin

1 oz vodka

0.5 oz Salers Gentiane

0.5 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon peel and a cherry.

Prairie Pooch

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

1 oz Dolin Blanc Vermouth de Chambéry

.25 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Top with 1 oz dry sparkling wine.

Garnish with lemon peel.

 

Scotch Violets

(Carey Jones and John D. McCarthy, Food & Wine, 2015)

Shake with ice:

2 oz blended scotch

1 oz lemon juice

0.75 oz Rothman & Winter Crème de Violette

0.25 oz honey syrup

Strain into a double rocks glass filled with ice.

Garnish with a lemon wheel.

 

Strasbourg

(Sahil Mehta, Estragon, Boston)

Stir with ice:

1 oz Hayman’s Old Tom Gin

1 oz aquavit

1 oz Dolin Dry Vermouth de Chambéry

1 dash Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with lemon peel.

Violette Royale

Build in a flute:

1 oz Rothman & Winter Crème de Violette

4 oz sparkling wine

Garnish with a grapefruit peel

Water Lilly

(Little Branch, New York City)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz curaçao

0.5 oz lemon juice

Strain into a coupe.

Yale Cocktail

(Eric Felten, Wall Street Journal)

Stir with ice:

2 oz Hayman’s London Dry Gin

⅓ oz Rothman & Winter Crème de Violette

⅓ oz Dolin Dry Vermouth

1 dash Angostura bitters

Strain into a coupe