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Crème de Violette


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#1 Brooks

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Posted 29 September 2007 - 09:27 AM

Several items of interest from Chuck Taggert's blog:

From Friday, September 28.....
  • Crème de Violette has landed on our shores.
  • For cocktails, Morello Cherries in Kirsch are one good alternative to supermarket maraschino cherries.
For another maraschino cherry alternative, scroll down to Thursday, September 27th.

#2 Joe Legate

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Posted 29 September 2007 - 11:25 AM

Thanks, Brooks! I spent an hour this morning looking for Crème de Violette online but no luck. Does anyone know an online source?

Or, if anyone has handy access and willing to lend a hand, shoot me a PM.

#3 Trid

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Posted 29 September 2007 - 12:21 PM

Small world...I was just embarking on a quest for Creme de Violette this week. Thursday, particularly. Others I'm on the lookout for: Pimento Dram and Falernum.

The July/August issue of Imbibe is to blame.
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#4 Brooks

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Posted 29 September 2007 - 01:23 PM

T., you might try calling one of the distributors listed on the Haus Alpenz site. They may be able to give you a list of retail outlets.

I've also e-mailed an inquiry to LeNell's. While best known for her selection of Bourbons, LeNell is good at tracking down hard-to-find items. Will keep you posted.

Trid, weren't there recipes for Falernum and Pimento Dram in that issue of Imbibe? If not, I have recipes for both, including cocktailchronicle's Falernum #8! Paul's recipe beats store-bought hands down. But if you're not up to cooking, check out...

Velvet Falernum. You'll see a list of numbers you can call for purchasing info.

I think Fee's makes Falernum also.

#5 Brooks

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Posted 29 September 2007 - 04:27 PM

LeNell's just e-mailed to say that the store stocks and will ship Crème de Violette. Just call the store and place an order.

Toll free: (877) 667-6627
E-mail: info@lenells.com

#6 eas

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Posted 02 October 2007 - 04:53 PM

LeNell has plenty of Creme de Violette in stock. Many other treats as well (Batavia Arrack, Reisetbauer Blue, Red Hook Rye, etc.,.).

#7 Pan Buh

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Posted 03 October 2007 - 01:09 AM

eas, you should know the protocol. Go introduce yourself proper-like, please.

#8 Absomphe

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Posted 03 October 2007 - 05:34 AM

And get down and give us fifty! ;)

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#9 Stroller

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Posted 03 October 2007 - 07:38 AM

I still have most of a bottle of homemade that Doc gave me. Wonderful stuff.

#10 dakini_painter

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Posted 03 October 2007 - 10:50 AM

Did Doc ever share a recipe for that? In the spring around here, there are tons and tons of little wild violets in the fields (and many lawns).
"Good is the only investment that never fails." Thoreau.
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#11 Le Gimp

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Posted 03 October 2007 - 12:00 PM

March is the planting month for Parma Violets.

Looks like a long cold winter.

#12 Stroller

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Posted 03 October 2007 - 12:53 PM

Sorry, no recipe. I think Doc gets it from friend.

#13 dakini_painter

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Posted 03 October 2007 - 01:10 PM

So I can't macerate some violets... I knew there was a catch... :3869-sadbanana:
"Good is the only investment that never fails." Thoreau.
"Don't you push me baby cause I'm holdin' low / and you know I'm only in it for the gold" Grateful Dead
Delaware Phoenix Distillery, Walton, NY. www.delawarephoenix.com

#14 Stroller

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Posted 03 October 2007 - 01:14 PM

No one said you couldn't. :devil:

#15 eas

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Posted 08 October 2007 - 02:01 PM

eas, you should know the protocol. Go introduce yourself proper-like, please.


Ooops - sorry! I'm Eric. My business, Haus Alpenz is importing the Creme de Violette. We take requests, search for and import specialty and boutique spirits. Since bringing the CdV onboard we've enjoyed introducing absinthe to more friends via the Atty and Attention cocktails. Anyway, we're longtime bottle hunters (absinthe, pastis, eaux-de-vies, amaros, alpine spirits and all), so glad to join the discussion.

If you're trying to make CdV at home, I'd be happy to answer any questions via PM or forum. You CAN macerate the flowers. Consider as well whether you're focused more on color or the aroma, as there are ways to accentuate each in home production. Sugar level preferences vary; the EU requirement for a Crème is 25% sugar, though most French variations are much higher.

Edited by eas, 08 October 2007 - 02:02 PM.


#16 Joe Legate

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Posted 08 October 2007 - 02:08 PM

Thanks, Eric. All you need to do is go here. Give us a little more information and let us properly welcome you to WS. :cheers:

#17 AlyssaDyane

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Posted 08 October 2007 - 03:01 PM

I just ordered a bottle from LeNell's. I can't wait!
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#18 MASTERPC

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Posted 08 October 2007 - 10:51 PM

Cool, AD! Please let us know what you think.

On a side note, glad you are doing better! Read that you had a bout and was back in the hospital! UGH! Hope you remain beddah and healthy eternally! Well, at least, until you die of natural causes in 2086 or later. :)
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#19 AlyssaDyane

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Posted 09 October 2007 - 08:36 AM

Aw, thanks, MPC.

On the creme de violette, I was surprised at the price. $23 a bottle plus shipping. Not too shabby. It already shipped out - great service from LeNell's.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#20 dakini_painter

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Posted 09 October 2007 - 03:36 PM

Dang. Now I have multiple reasons to visit NYC. Pick up a bottle of Kübler and a bottle of CdV. :g:
"Good is the only investment that never fails." Thoreau.
"Don't you push me baby cause I'm holdin' low / and you know I'm only in it for the gold" Grateful Dead
Delaware Phoenix Distillery, Walton, NY. www.delawarephoenix.com

#21 AlyssaDyane

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Posted 18 October 2007 - 07:43 AM

I just realized this morning that I have had my CdV for a while now, and haven't even opened it. So, I busted it out this morning. I can't wait to make some cocktails with this stuff. I was pretty yummy. Not something I would wat to just sip on all night (unlike that sublime stuff Dr. Cocktail had) - but it was pretty tasty. Now I just need to get creative with it.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#22 Joe Legate

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Posted 18 October 2007 - 08:32 AM

...I busted it out this morning... I was pretty yummy. Not something I would wat to just sip on all night ...

:laf:
I guess the CdV was pretty good this morning! ;)

#23 AlyssaDyane

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Posted 18 October 2007 - 09:09 AM

Seems like it, with my horrible typing skills this morning.
Nothing is simpler than to complete pictures in a superficial sense. Never does one lie so cleverly as then. - Henri de Toulouse-Lautrec

#24 Pan Buh

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Posted 18 October 2007 - 10:07 AM

A creative start.

#25 momo

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Posted 18 October 2007 - 11:18 AM

I'm putting this on the list of stuff I want.
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#26 ejellest

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Posted 18 October 2007 - 12:09 PM

I just realized this morning that I have had my CdV for a while now, and haven't even opened it. So, I busted it out this morning. I can't wait to make some cocktails with this stuff. I was pretty yummy. Not something I would wat to just sip on all night (unlike that sublime stuff Dr. Cocktail had) - but it was pretty tasty. Now I just need to get creative with it.

Interesting!

If you like Martinis, I recommend: 1 1/2 oz Gin, 3/4 oz Dry Vermouth, dash absinthe, a dash of violette, and a lemon twist. It's a lovely cocktail called the ATTY.

I'm also interested in more details about the "sublime stuff Dr. Cocktail had". Brand?
Erik Ellestad
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#27 dakini_painter

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Posted 18 October 2007 - 03:09 PM

Stroller mentioned it at one point, perhaps even in this thread (I didn't look).

It was an HG CdV someone had given Doc.
"Good is the only investment that never fails." Thoreau.
"Don't you push me baby cause I'm holdin' low / and you know I'm only in it for the gold" Grateful Dead
Delaware Phoenix Distillery, Walton, NY. www.delawarephoenix.com

#28 valancy

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Posted 15 December 2007 - 08:19 PM

Not having any gin in the house just now (and not being inclined to go out tonight) we decided to try the Yvette Victoria Cocktail listed on cocktaildb.com, using the Creme de Violette we brought home from our trip to France and some absinthe instead of the pastis. After playing with the proportions a little we ended up with an incredible looking, swirly, opalescent blue-grey drink that was impossible to photograph. It looked a little like a storm cloud in a glass. Both the scent and the flavor kept shifting between the violette and the absinthe in a very intriguing way. I probably won't make it again unless both ingredients become very commonplace, but it was a very interesting experiment. I'll be curious to try the ATTY once we have some gin.

We also played around with cassis and the violette, which I thought was quite nice. Of course, those are two of my favorite flavors so that wasn't much of a surprise.

#29 Gwydion Stone

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Posted 16 December 2007 - 12:40 AM

and some absinthe instead of the pastis.

Absinthe, the new pastis substitute! ;)

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#30 Joe Legate

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Posted 16 December 2007 - 06:05 AM

Thanks to a later b'day present from the Attack Accountant :heart: , I now have a bottle of CdV. I hope it survives long enough for the Aviation gin to arrive. That's some tasty stuff!


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