Crème de violette is one of those cocktail components that’s best known for a single classic drink — the Aviation — but whose utility goes well beyond it. 

“I like adding a barspoon to other classic cocktails, especially with gin, like a Gimlet or Last Word, subbing out the Luxardo for violette,” says Cameron Dodge-White, bar manager at Holy Water in West Hollywood, Los Angeles. “You get a burst of floral notes without adding a large amount of sugar, unbalancing the drink, and depending on the ingredients, a subtle blush of purple to its appearance.”

The magic of crème de violette is its ability to profoundly change the aromatics, flavor, and appearance of a cocktail. It’s also why you should use it sparingly — too much will lead to a drink that’s overly floral. But when employed thoughtfully and delicately, crème de violette has the ability to lift cocktails in unique and unexpected ways.

What is crème de violette?

Crème de violette is a liqueur whose concentrated violet character, as well as its usually rich purple color, make it an important component in a range of cocktails.

According to Giffard, one of the main brands you’re likely to see on shelves, the liqueur’s history can be traced to the 1800s, when violets were a popular component in everything from syrups to candies, making the jump to beverages a natural transition.

Given crème de violette’s rise in popularity, it should come as no surprise that there are a number of brands available. Giffard, for example, rings in at a delicate 16% ABV, whereas Rothman & Winter boasts 20% ABV. Tempus Fugit Liqueur de Violettes is 22% (with less sugar than most, its producers claim), as is the expression from The Bitter Truth. These differences mean that it’s important to experiment with the amount of crème de violette being used in a cocktail. An Aviation made with two ounces of gin and 1/4 ounce of Giffard crème de violette will taste very different from one crafted with 1/4 ounce of the more powerful (30% ABV) Golden Moon.

What’s the difference between crème de violette and Crème Yvette?

Unlike crème de violette, which is a type of liqueur, Crème Yvette is a specific brand that is made with four types of berries in addition to the violet petals. “The new recipe includes no color additives so it comes out looking more red than purple,” says Dodge-White. “I find notes of candied orange and honeycomb in Yvette that are not present in violette.” 

How to use crème de violette

The renewed focus on crème de violette can be traced back to the resurgence in popularity of the Aviation, a pre-Prohibition cocktail that’s made with gin, lemon juice, maraschino, and crème de violette. There was a time in the mid-2000s when Aviation cocktails seemed to spontaneously pop up on bar menus across the country. 

The Blue Moon is a cocktail akin to a stripped down Aviation, omitting the maraschino but increasing the amount of violette, for a more floral drink. The liqueur also plays well with Champagne and other sparkling wines making it a great swap in a Kir Royale. A bar spoon added to a classic French 75 is also an easy way to put a spin on an old favorite.

Crème de violette is a fascinating liqueur to experiment with, but be warned: Using too much will dominate a cocktail, throw off the balance, and likely make it come off as overly aromatic at best, or like drinking perfume at its worst. Treat the ingredient with the same respect as elderflower liqueur, which also should be used sparingly. A little goes a long way.