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!
