Creme Yvette

File:Cremeyvette.jpg

Crème Yvette is a liqueur made from parma violet petals, blackberry, raspberry, strawberry, orange peel, and vanilla. It is known for its distinctive deep purple color and floral aroma. Crème Yvette is often used in cocktails and can be enjoyed on its own or as an ingredient in various mixed drinks.

History

Crème Yvette was first produced in the late 19th century by the Charles Jacquin et Cie company in Philadelphia, Pennsylvania. It gained popularity in the early 20th century, particularly in the United States and Europe. However, production ceased in the 1960s due to declining demand.

In 2009, Crème Yvette was revived by Rob Cooper, the creator of St-Germain (liqueur). The modern version of Crème Yvette maintains the original recipe but with slight modifications to suit contemporary tastes.

Production

The production of Crème Yvette involves macerating the violet petals and berries in a neutral spirit. The mixture is then sweetened with sugar and flavored with orange peel and vanilla. The final product is filtered and bottled, resulting in a liqueur with a rich, complex flavor profile.

Uses in Cocktails

Crème Yvette is a versatile ingredient in the world of mixology. It is commonly used in classic cocktails such as the Aviation (cocktail), where it adds a floral and fruity note. Other popular cocktails featuring Crème Yvette include the Blue Moon (cocktail) and the Clover Club (cocktail).

See Also

• Liqueur
• Cocktail
• St-Germain (liqueur)
• Aviation (cocktail)
• Blue Moon (cocktail)
• Clover Club (cocktail)

External Links

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