As most of you already know, two classic lost ingredients have started peppering liquor stores again–absinthe and crème de violette. I found the Lucid absinthe about a month ago, but it was only last week that I finally tracked down this beauty:
The first damn thing I did with it was to mix a proper Aviation, using Paul Clarke‘s recipe on Serious Eats.
What a revelation. The violette lifts this drink above the clouds, and it’s easy to picture yourself in the cocktail lounge of a Pan Am Clipper sipping this drink.
Then, last night, I remembered my vow to work through the absinthe cocktails in the Savoy. I grabbed my copy and started flipping through. I don’t really have a plan to work through them in order or anything like that. If a drink sounds good and we have all the ingredients, I’ll test it out. So it’s just coincidence that I landed in the A’s, with the Atty Cocktail.
I don’t know the meaning of the name. While stomping around on eGullet, Erik Ellestad suggests that it might come from the common abbreviation for attorney–which is ironic, given that Mrs. Bitters is a lawyer-coddler. Erik notes of the drink that
it is a fascinating, elegant and complex thing, with the hints of Absinthe and Violet trading each other for flavor dominance as you sip.
Couldn’t put it better myself. I didn’t quite use his proportions, instead crunching through the math in my head to adapt the Savoy formula (one part vermouth, three parts gin, and three dashes each of violette and absinthe) into an ounce-based recipe.
So, my version of the Atty.
- 3/4-oz. French vermouth
- 2 1/2-oz. gin (I used Plymouth)
- 1/4-tsp. crème de violette (Rothman and Winter)
- 1/4-tsp. absinthe (Lucid)
Stir and strain into a chilled cocktail glass. Garnish with a twist of lemon peel.
The drink suffered from a not-long-enough stir, so be sure to either stir it well or shake it to make sure it’s properly chilled.