The Bar Journal

Crème Yvette, now available in Us market.

The liqueur – made from violets, raspberries, strawberries, blackberries and currants – was taken off the market in 1969 but brought back last year in response to demands from bartenders who couldn’t make authentic Blue Moons and Pousse Cafés without it.

Now can make their Aviation cocktails sky blue; the Washington Post described the liqueur as “more complex, with tastes of berries and spices, and more pronounced vanilla and honey flavours.

Townsend hopes bartenders will create their own concoctions around the liqueur, but the main driver still the classic Aviation :

London Dry Gin

Lemon Juice

Maraschino

Creme Yvette