This classic Savoy cocktail is light enough on the booze to make it brunch-appropriate, but complex enough to make it a divine after-dinner drink–and worth trying this weekend.
Atty Cocktail
1 1/2 oz gin
3/4 oz dry vermouth
1/2 tsp absinthe
1/2 tsp crème de violette
lemon peel for garnish
Combine gin, vermouth, absinthe and crème de violette in a shaker with ice; shake for 5-10 seconds. Strain into a chilled coupe glass and garnish with a lemon peel.
Notes: I've been a long time fan of Plymouth gin, but I'd reach for St. George's Botanivoire, which was heavenly in a Mississippi Mule just last weekend, when shaking up the Atty cocktail, along with their acclaimed absinthe. We're Dolin drinkers, but Noilly Prat is also a popular choice for dry vermouth, and as for crème de violette, Rothman & Winter is the gold standard. Cheers!
Ooh what a fancy cocktail!
ReplyDeletesounds tasty! have a great weekend lena! xo jillian - cornflake dreams
ReplyDeleteMmmm... this sounds tasty indeed.
ReplyDeleteJust waiting for your hostess book to come out...
ReplyDeleteWorking title: How to Over-serve Your Guests and Embarrass Yourself
DeleteMajor yum!
ReplyDeleteOh, I bet the Creme De Violette tastes delicious.
ReplyDeleteThat is one gorgeous cocktail. Happy weekend!
ReplyDeleteOooh this looks so delish. Hope you are having a great weekend, Lena.
ReplyDeleteI feel more sophisticated just looking at that!
ReplyDelete