Usually I prefer alcohol with a high strength and a pleasant warming bitterness – cognac, whiskey, but sometimes I want to try something new and unusual. I recently purchased a unique Crème de Violette, a violet liqueur. My wife was delighted, and, frankly, at first I was afraid to try it: I assumed that it would be too cloying, but, having sipped, I was pleasantly surprised.
How it is prepared
This rare purple liqueur is made by maceration from the flowers, roots and petals of wild alpine violets. Natural raw materials are infused with alcohol or cognac (brandy) for several months. Then the drink is filtered, sugar, water and other auxiliary components are added, for example, star anise. Next, the liquor is placed in oak barrels, where it “ripens”.
Due to the fact that the drink is made on a natural basis, it is rich in useful substances, including ascorbic acid. And essential oils create a unique aroma.
This liqueur belongs to the category of creams, since it contains about 60% sugar and a maximum of 25% alcohol.
There are also aromatic additives, the main task of which is to improve the taste.
The copy I bought had a strength of only 22%. Not enough for me, but just right for my wife.
My impressions
Due to the colossal, by my standards, sugar content, I was skeptical about this product, assuming that it would remind me of dessert. I wasn’t expecting anything exceptional, but I liked the taste.
A velvety violet-based drink with an intense purple color, a rich floral aroma and a delicate aftertaste of floral honey. At least that’s how it seemed to me. The wife noted that not only the bright taste of alpine flowers is felt, but also a very slight bitterness.
It is precisely this variety of sensations that determines the exclusivity of the drink: everyone can feel individual notes in it.
While tasting the cream liqueur, I compiled a list of useful recommendations. I liked to drink it slowly, savoring every sip. I added a couple of ice cubes to a tall cognac glass. Chilled liquor better reveals the bouquet and plays with all facets of a rich flavor palette.
My wife tried to add it to coffee, as they do in France. It turned out not bad, but in the composition of cocktails based on gin and vodka, the taste would have revealed even brighter.
I also recommend using this cream liqueur as a digestif. It can be a great addition to dessert.
Most popular brands
“Crème de Violette” is an umbrella term for flower liqueurs. Today, the demand for them has grown, and more and more brands are trying to release their drink from violets. I would like to point out some of the most popular brands.
The French “Benoit Serres Liqueur de Violette” is famous for its light sourness and delicate aftertaste of caramel. “Edmond Briottet Liqueuer de Violette”, produced in Dijon, contains licorice and sweet spices, so it has a touch of powdered sugar.
“Marie Brizard Violette Essence Liqueur” from Toulouse intrigues with honey notes of Provence with fruity-floral undertones. It is strong enough and gives a chic aftertaste.
Rothman & Winter Crème de Violette is made in Austria from flowers from the Alpine slopes. It has a viscous texture and a pronounced floral taste with blueberry notes. It is best revealed in tandem with gin and lemon.