Liqueur de Violettes

Wrote an article on three different violet-based liqueurs---Creme Yvette, Rothman and Wintes Creme de Violette, and Tempus Fugit Spirits Liqueur de Violettes.

The one I liked most was the Tempus Fugit.

The Liqueur de Violettes, from impressive newcomer Tempus Fugit Spirits, is yet another fine quality and highly individual spirit, and is busily attracting attention from serious bartenders. Less sweet than the other two (it is labeled as a ‘liqueur’, not a ‘crème’), this Violette is a pure, delicate, brightly floral liqueur without being cloying and oily on the palate. Some floral botanicals leave a soapy residue in the finish; the Tempus Fugit doesn’t; the finish is fresh and clean. At 44% alcohol, the liqueur asserts itself, lingers in an appealing way, and leaves you with a fond memory of violets rather than cheap perfume. It is ideal for an Aviation Cocktail: floral, pretty in a pink-purple hue, and delicate enough to allow the complex botanicals of the gin to shine through.

Obviously, violet liqueurs aren't a high demand/high volume kinda thing...but if you make Aviation cocktails or just like violets, this could be your thing.

Here's the link if you're interested in the others http://www.examiner.com/article/a-bouquet-of-violet-liqueurs

Intriguing. So we could make Cote Rotie cocktails!

Intriguing. So we could make Cote Rotie cocktails!

Absolutely! Put in a little Everclear, a little roasted meat and some violette liqueur and that should do it.

I've only used the Rothman and Winters, which was all that was available when I bought the bottle a couple of years ago. As you mention, Hoke, it's been great in Aviations. I have yet to try my hand at homemade Cote Rotie.

Of course, unless I go into bulk Cote Rotie production, that bottle will still be going strong long after I am.

I've only used the Rothman and Winters, which was all that was available when I bought the bottle a couple of years ago. As you mention, Hoke, it's been great in Aviations. I have yet to try my hand at homemade Cote Rotie.

Of course, unless I go into bulk Cote Rotie production, that bottle will still be going strong long after I am.

Rothman & Winters is fine stuff, Mike. It is pretty much the standard in good bars for the Aviation.

And as you said, it takes a while to get through a full bottle of something like violette.

(Sorta like Chambord----everyone has a bottle, but one bottle may last you for years, because it is so rich.

FYI: just had a shot of Amer Picon, hand carried by a customer to a local bartender who likes me. It was great. Funny, it was more anise-y than I recalled. But still good.

Next time you come up, we'll get over to the Teardrop, where Daniel makes his own version of Picon, only he uses Sicilian blood oranges. You'll love it. Have you tried a Biere Calisaya yet? Think Duvel or Leffe Blonde.

I'd love to try someone else's take on Amer Picon. As I said, I've made Amer Boudreau and I really like it in a Picon Fizz, but it would be nice to see what others have been doing to emulate the real thing.

Haven't tried a Biere Calisaya. We've pretty much emptied the bottle we picked up in Portland and need to get another. It's reputedly available at some BevMos, but not at the first one we tried.

Calisaya. We've pretty much emptied the bottle we picked up in Portland

Understandable. Damn tasty stuff.

He has another liqueur out now, called Iris; made from the rhizome of the iris plant. Obviously very floral. Initially pleasant, but I get a distinctly soapy/detergent taste at the finish I don't like. So I stick with St. Germain for my flowers.

Nice writing, Hoke. How often do you publish your column? Can you tax deduct your purchases?

My local K&L has both of the Violette(s). I may grab them both.