Tract · Cocktails

Spirit-forward · Shaken · Historical · complexity 1/5

Victoria

A short shaken absinthe and creme de violette drink.

Served in Cocktail glass. Ice: Fine ice.

Variants (3)

Der Mixologist by Carl A. Seutter (1909, p.24)

1 liqueur glassAbsinthe — Absinthebase
1 liqueur glasscreme de violette — Creme de Violettebase
  1. Fill a bar glass half full with fine ice.
  2. Add creme de violette and absinthe.
  3. Shake thoroughly, strain into a cocktail glass, and serve.

Ice: Fine ice

Der Mixologist by Carl A. Seutter (1925) — Seutter 1925, Creme de Violette Absinthe drink

1 liqueur glassAbsinthe base
0.5 bar glassfine ice base
1 liqueur glasscreme de violette modifier
  1. Shake thoroughly with fine ice, strain into a cocktail glass, and serve.

Ice: Fine ice

Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966, p.119) — Sidra La Victoria section

300 gorange juice — jugo de naranja Pindapoyacid
300 gCalvados — Calvados La Victoriabase
500 gstrawberry pulp — pulpa de frutillabase
2 wholeOrange peel — cascara de naranjagarnish
300 gcreme de cacao — crema de Cacao Bolsmodifier
2 bottlecider — sidra La Victoriaother
  1. Build in a large punch bowl over ice, stir until very cold, add orange peels, and serve in goblets.

Garnish: Peels from two oranges

Ice: Ice cubes

See also: Chesterfield, Monte Blanco

Source serves 20 people.