The Intoxicologist

March 2010 saw the dawn of a new day.  The extraordinary Crème Yvette Liqueur once produced and sold in the United States and around the world from the 1890’s to 1960’s once again became available to U.S. shores.  This fruited, violet rich liqueur crafted near Bordeaux, France, had been out of circulation for nearly half a century.  Its unique quality and craftsmanship made it essential as a primary ingredient for many classic cocktails.  Due in part to the efforts of cocktail historians such as Ted Haigh, Dale DeGroff and David Wondrich, the Crème Yvette recipe was revived through Robert Cooper, President of The Cooper Spirits Company.  The Cooper Spirits Company also produces the incredibly luscious St-Germain Liqueur.  (St-Germain on Twitter)

Ted Haigh, Dale DeGroff and David Wondrich are among the greats in the field of bartending and mixology who research the classics extensively and endeavor to educate bartenders and consumers about the rich heritage of cocktail culture.  Their knowledge of spirits, the bartenders who originated the craft, the play of balance in cocktail creation, technique and the importance of fresh, quality ingredients come together to inspire career minded bartenders and at home cocktail enthusiasts.  The knowledge of these cocktail experts and others elevate the field of mixology and bartending beyond a mere glass filled with spirits.  They raise the bar of expectation for bartenders everywhere.  It should no longer be acceptable to stand behind a bar without knowledge, skill and desire to serve well built cocktails with pride. 

Once in a blue moon extraordinary spirits rise from the row of bottles lining liquor shelves.  Crème Yvette sits royally with magnificent color without need to perch above others.  There is no need for gold lacing or crowning significance for the intensity of this spirit to reach out and take hold of the senses.  Her regal color shows through with intensity from the start. 

Crème Yvette Tasting

Taste: Floral, berries, lightly sweet rather than sickly sugared, rolling lilt with deep richness in the flavor, boysenberry, raspberry, blackberry with cassis combined with bouquet of gentle flower petal softness.  A certain velvety feel with layering of fruit and skin of berries rather than one dimensional sweetness only.

Crème Yvette Notes: Blend of four berry fruits, mure, framboise, cassis and fraise sauvage, blended with dried violet petals from Provence and a final touch of orange peel and honey.

Crème Yvetted deeply satisfies.  No doubt as to why this particular liqueur is also enjoyed as an after dinner digestif.  Its subtle deliciousness may be sipped slowly for divine, succulent fulfillment without need to mix.  However the offering of more with added spirits brings creativity to a new level.  One could go spring flair or richly, warming depending on base spirit added.  Definitely see Crème Yvette combining well with champagne, lemonade, rosemary, basil and would go out on a limb to say it might possibly work exceptionally well with Rosangel Tequila.

Blue Moon – Vintage Spirits & Forgotten Cocktails, Ted Haigh

2 ounces Gin

1/2 ounce Crème Yvette

1/2 ounce Fresh Lemon Juice

Lemon Twist Garnish

Combine liquid ingredients in cocktail shaker with ice.  Shake to blend and chill.  Strain into cocktail glass.  Garnish with fresh lemon twist.  Notation: Though not specified in the recipe, I chose Plymouth Gin as it mixes easily without heavy overtones.

Though the color did not appear blue to any degree, the flavor does indeed come across as one of those ‘once in a blue moon’ recipe styles.  Simple.  Easy.  Straight forward.  Memorable.  Classic.  This type of cocktail comes around once in a blue moon as does a liqueur as unique as Crème Yvette.  Ted Haigh describes the Blue Moon as “incomparable” in his book Vintage Spirits and Forgotten Cocktails.  He also describes variations on this classic.  Find out what you’re missing by picking up a copy of his incredible book and this magnificent spirit.

Crème Yvette sample for review courtesy The Cooper Spirits Company.  All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist. 

The 75 and The Seelbach Cocktail vintage recipes found on The Intoxicologist site are both referenced from Ted Haigh’s Vintage Spirits & Forgotten Cocktails book.

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www.discus.org – Distilled Spirits Council of the United States

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Not to be confused with the French 75 consisting of gin topped with champagne; this vintage cocktail recipe with Armagnac and Pernod Absinthe is taken from a page in Vintage Spirits and Forgotten Cocktails Deluxe Edition written by Ted Haigh, aka Dr. Cocktail.  Dr. Cocktail’s rendition calls for Calvados inclusion, but Armagnac has been used as a rather nice substitution. 

The 75

2 parts Armagnac

1 part Gin

1/4 part Homemade Grenadine

Wash glass with Pernod

Place ice in cocktail glass with approximately 1 teaspoon of Pernod.  Set aside.  Combine remaining ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Swirl Pernod with ice to coat cocktail glass and discard Pernod soaked ice.  Strain contents of shaker into cocktail glass. 

The original recipe calls for 1/4 part Pernod rather than washing the glass with Pernod.  However, including the full measure called for overwhelms the cocktail leaving little more than the taste of absinthe with the remaining ingredients becoming less noticeable.  In this adaptation the hint of Pernod washed in the glass gives the aura of Pernod with slightest taste which lingers in a lovely way.  The cocktail recipe still hovers upon the sweet side, but contains a nice nutty blend with the Armagnac inclusion. 

Vintage Spirits and Forgotten Cocktails Deluxe Edition by Ted Haigh would make a wonderful holiday gift for the classic cocktail lover on your gift giving list this season.  Depending upon where you purchase, this book retails for approximately $20. 

Reviews – Classic Cocktails – Holiday Cocktails – Holiday Recipes @ National Cocktails Examiner

Top 10 Classic Cocktails – 21 Must Try Classic Cocktail Recipes

Drink Recipes & Photos – Gin Temptation Recipes for Any Occasion

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved