Crème Yvette is a Victorian French liqueur made of petals from flowers. It is a infusion of orange peels and honey, along with blackberry, raspberry, cassis, wild strawberry, and, most prominently, dried violet petals from Provence.
The violet petals give Crème Yvette its distinctive color and incredibly intense, almost intoxicating floral flavor. Combined with brut champagne as a 1946 aperitif from the Stork Club known as the Stratosphere, or used in other vintage cocktails such as Blue Moon (1940), Submarine Kiss (1915), and the Yvette (1930), one can experience tastes that previously could have only been imagined. Priced at $40 and showcased in its revived Victorian packaging, Crème Yvette opens a long-forgotten door to the mixologist’s world.
Photo: Richard Carlton Hacker / Robb Report
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Candy is dandy, but Liquor is quicker.