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Friday Cocktail

Orchid cocktail

Orchid cocktail

Consider serving up this lovely cocktail as a Valentine’s treat.  Try the Orchid Cocktail!

This classic dates back as early as the 1960s.  It’s featured in my copy of the Old Mr. Boston De Luxe Official Bartender’s Guide from 1964.  A key ingredient, Crème de Violette, may be hard to come by, but it’s worth the effort.  The deep purple liqueur has a violet floral flavor.  It had been long unavailable in the United States until less than a decade ago.

What you’ll need:  Gin, Crème de Violette, and egg white

Separate egg yolk, and whisk the egg white until frothy.  Pour egg white into shaker over cracked ice with 2 ounces of gin and a tablespoon of crème de violette.  Shake vigorously for at least a minute.  Pour into a martini glass and serve.

How I like it:  This frothy drink has a subtle taste for the palate.  Mostly, you’ll be tasting the gin (be sure to use your favorite brand) and a hint of floral flair.  For a sweeter drink, I recommend whisking the egg white with two teaspoons of sugar.  If you’re a bit squeamish about using raw egg whites, consider substituting about an ounce and half of cream.

Please note: consuming raw ingredients may pose a health risk.  Needless to say, this is one drink that should not sit out for several hours, and it’s best served chilled.

And remember, drink responsibly!

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