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Violet petals in liqueur form: the ingredient that tints the Aviation sky-lavender.
Europe, early 19th century
Violet liqueurs date to the early 1800s, when petals were macerated in brandy; the style all but vanished from America until Haus Alpenz brought in Rothman & Winter's version in 2007.
Violet petals (Rothman & Winter macerates Alpine Queen Charlotte and March violets) steep on a brandy or neutral-spirit base before sweetening.
Candied violet and spring perfume over gentle sweetness; a quarter ounce scents a drink, a half ounce is a perfume counter.
Did you know
Hugo Ensslin printed the Aviation with violette in 1916; the Savoy Cocktail Book of 1930 left the violette out, and for decades the drink flew colorless.
Also known as: heirloom creme de flora, heirloom crème de flora
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