Cocktail Recipe | The Blue Moon
Crowd-pleasing and easy-to-make, the Blue Moon is a very simple cocktail recipe that you definitely will want to remember!
Based on Hugo Ensslin’s 1916 “Recipes for Mixed Drinks” original recipe, the Blue Moon cocktail evolved quite a bit throughout the years before becoming the sour cocktail we know and enjoy today.
While the original recipe called for Gin, Vermouth, Orange bitters, a dash of Crème Yvette and a float of red Bordeaux wine, the one you can get from your bartender today is quite different and more similar to a simplified Aviation cocktail, minus the Maraschino liqueur.
The Crème Yvette, which became a very scarce product during and after the prohibition, was then replaced by Crème de Violette, resulting in an amazing blue hued cocktail with unique floral and botanical notes. Crème Yvette is being produced again, and many bartenders substitute both liqueurs to offer different variations of the cocktail.
- 2 oz of Gin
- 1/2 oz Lemon juice
- 1/2 oz of Crème de Violette
- Lemon twist for garnish
- Mix all ingredients into a shaker filled with ice
- Shake and strain into a chilled cocktail glass (coupe or martini glass)
- Garnish with the lemon twist