The Yale Cocktail
I don't (think I) make a big deal of having gone to Yale. I try not to, at any rate. I had found, in the past, that any mention of Yale would serve to set me apart from whomever I was speaking with. I went into the closet with my Ivy League status. So deep in fact, that when I got into graduate school, my local friends thought I was going for my undergraduate degree. They had no idea I'd gone to undergrad, much less to Yale. In the past few years at midnightstation's gentle urging, I've begun to be a bit more "out" about my status as an Ivy Leaguer.
Anyway, outside of this whole little odd reveal about myself, I've always loved the taste of violets. I was one of the few kids that adored CHoward's Violet Candies and Gum, and I found pastilles as an adult that were even better. I have intense memories of the violets I picked at Hadrian's Villa in April, and I love violet perfumes though I can't wear them for anything. My skin makes that sweet smell too too sweet and cloying.
These two things, Yale - a school I fell in love with at first glance (never expecting I'd actually GO there!) and violets, turn out to be made for each other. There is a classic cocktail called (of course) called a Yale Cocktail. I don't remember where I first read about it, but I looked for years for Creme d'Yvette, which I was informed was a violet flavored liquor, to no avail. Even when I actually WORKED at a liquor store, I could not find it.
Every few years I'd google for it, and as the years went by, I forgot it's name and started calling it "creme d'violette".
Last week I was in my new favorite liquor store, Crossroads on 14th Street, and on a whim asked about it. "Oh, yes, we have that. It's hard to find though!"
OMG!!!!
Tonight I decided to make my Yale Cocktail at least - but realized I didn't have any bitters. I'll have to pick them up. For tonight I substituted with a splash of Cointreau. In a fit of Ivy League snobbery I have to say then that this is really a "Waitng List at Yale".
I didn't measure close. I used my somewhat honed bartender's eye.
The Waitlisted at Yale
makes one cocktail
1 shot of Hendrick's gin
3/4 shot dry vermouth
1/2 shot violet liquor
dash of Cointreau
2 frozen sweet cherries
1) Chill a martini glass
2) put all ingredients except cherries in a shaker with ice
3) shake, chill and strain into glass. Garnish with frozen cherries.
This drink was FANTASTIC. The color is a dusky blue. It's hard to describe, honestly. It's delicate and slightly floral - more mysterious than anything else. I love floral foods though, and I chose the Hendricks because of it's heavy rose and cucumber profile. It is an incredible and delicate gin that is is neither overwhelmed by the violet liquor, nor does it overwhelm the violet. Everything was in perfect balance I can't wait to get some proper bitters for it. I love Angoustoura bitters, and love to drink a few drops in club soda, so I am looking forward to the "Fully Matriculated Yale Cocktail" ;)
I read on the 'net that at the Yale Club they now use Blue Cuaraco. I'm hoping with the availability of proper violet liquor, they will return to the original recipe. Maybe I should email them :) No, I don't have a membership. Far too rich for my blood at $5000 per year!
I'm happy to finally get to drink my alma mater's drink. I'll have to do a Harvard Cocktail next!
N.
x-posted to foodie_haven
Anyway, outside of this whole little odd reveal about myself, I've always loved the taste of violets. I was one of the few kids that adored CHoward's Violet Candies and Gum, and I found pastilles as an adult that were even better. I have intense memories of the violets I picked at Hadrian's Villa in April, and I love violet perfumes though I can't wear them for anything. My skin makes that sweet smell too too sweet and cloying.
These two things, Yale - a school I fell in love with at first glance (never expecting I'd actually GO there!) and violets, turn out to be made for each other. There is a classic cocktail called (of course) called a Yale Cocktail. I don't remember where I first read about it, but I looked for years for Creme d'Yvette, which I was informed was a violet flavored liquor, to no avail. Even when I actually WORKED at a liquor store, I could not find it.
Every few years I'd google for it, and as the years went by, I forgot it's name and started calling it "creme d'violette".
Last week I was in my new favorite liquor store, Crossroads on 14th Street, and on a whim asked about it. "Oh, yes, we have that. It's hard to find though!"
OMG!!!!
Tonight I decided to make my Yale Cocktail at least - but realized I didn't have any bitters. I'll have to pick them up. For tonight I substituted with a splash of Cointreau. In a fit of Ivy League snobbery I have to say then that this is really a "Waitng List at Yale".
I didn't measure close. I used my somewhat honed bartender's eye.
The Waitlisted at Yale
makes one cocktail
1 shot of Hendrick's gin
3/4 shot dry vermouth
1/2 shot violet liquor
dash of Cointreau
2 frozen sweet cherries
1) Chill a martini glass
2) put all ingredients except cherries in a shaker with ice
3) shake, chill and strain into glass. Garnish with frozen cherries.
This drink was FANTASTIC. The color is a dusky blue. It's hard to describe, honestly. It's delicate and slightly floral - more mysterious than anything else. I love floral foods though, and I chose the Hendricks because of it's heavy rose and cucumber profile. It is an incredible and delicate gin that is is neither overwhelmed by the violet liquor, nor does it overwhelm the violet. Everything was in perfect balance I can't wait to get some proper bitters for it. I love Angoustoura bitters, and love to drink a few drops in club soda, so I am looking forward to the "Fully Matriculated Yale Cocktail" ;)
I read on the 'net that at the Yale Club they now use Blue Cuaraco. I'm hoping with the availability of proper violet liquor, they will return to the original recipe. Maybe I should email them :) No, I don't have a membership. Far too rich for my blood at $5000 per year!
I'm happy to finally get to drink my alma mater's drink. I'll have to do a Harvard Cocktail next!
N.
x-posted to foodie_haven