Creme Yvette back on the US cocktail scene, I decided to make an absinthe and Creme Yvette frappe. The recipe is simple and consists of 2 oz of a good blanche absinthe (I used La Valote),
one ounce of Creme Yvette, 4 oz of water, and ice shaken and strained into two ice-filled absinthe glasses. One could obviously split the recipe in half for one drink, but what good is drinking alone? The drink is simple, yet refreshing, and is a striking violet-purple hue. Welcome home, Creme Yvette and welcome Spring!
Cheers! ~Dr. Cocktation
Sherry Cobbler Riff: No Vermouth in Duluth
6 hours ago