Rothman & Winter Crème de Violette Liqueur Steyr, Austria

750ml bottle

20% abv

• Made from Queen Charlotte and March violets of the Alps
• A pure violette with no added vanilla or fruit
• Magical bridging ingredient in classic cocktails, e.g. Aviation and Blue Moon
• Mix with dry or sweet sparkling wines
• Purkhart has made eaux-de-vie and liqueurs since 1932

Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as the Aviation or Blue Moon, or with dry or sweet sparkling wines.

The Rothman & Winter collection reflects three generations of producing liqueurs of exceptional character and authenticity. Each fruit liqueur starts with the fruit’s own eau-de-vie and juice, for intensity of fruit flavor. We bottle at higher proof and with less sugar to reinforce that intensity and maximize the number of uses for each fruit liqueur. The Creme de Violette is a pure Violette, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Drink any of the Rothman & Winter liqueurs with sparkling wine or soda, or use them in simple cocktails; the lightweight, slimline bottle takes up less space on the bar, and may have the lowest carbon footprint of liqueurs today.

Since 1932 the Purkhart family has produced award winning eaux-de-vie (brandy or “brand”), schnaps and liqueurs. Renowned for his exacting standards and consistent quality, Günter Purkhart has taught distillation technique to many of today’s leading producers. Capturing elegance of ripe fruit and authentic regional tastes is a family passion.

Aviation

Shake with ice:

2 oz Hayman's London Dry Gin

0.5 oz lemon juice

0.5 oz maraschino liqueur

0.25 oz Rothman & Winter Crème de Violette

Double-strain into a coupe.

Scotch Violets

(Carey Jones and John D. McCarthy, Food & Wine, 2015)

Shake with ice:

2 oz blended scotch

1 oz lemon juice

0.75 oz Rothman & Winter Crème de Violette

0.25 oz honey syrup

Strain into a double rocks glass filled with ice.

Garnish with a lemon wheel.

Adelita

(Carrie Cole, Hawthorne Bar, Boston)

Stir with ice:

1 oz reposado tequila

1 oz Dolin Blanc Vermouth de Chambéry

1 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon wheel.

Night Flights

(Andra Johnson, Washington D.C.)

Stir with ice:

1.5 oz Hayman's London Dry Gin

1 oz vodka

0.5 ozSalers Gentiane

0.5 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon peel and a cherry.

Violette Royale

Build in a flute:

1 oz Rothman & Winter Crème de Violette

4 oz sparkling wine

Garnish with a grapefruit peel