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Blue Moon | An Elegant Evening Awaits |

Blue Moon

The Blue Moon is another of those wonderfully elegant cocktails.  We like to serve it in a champagne flute, because the drink feels like it deserves an elevated status. The pale blue color of from Creme de Violete, a floral flavored liqueur that is violet in color.

A blue moon is perfect just before an evening out.  Ideal for the start of a dinner party, or an elegant affair.  The color, the presentation and the flavor are simply ideal for such situations.

Enjoy a blue moon the next time you are looking for something elegant to drink, or just want to feel “elevated”.

Blue Moon

Gin. Creme de Violette. Lemon.

Blue Moon

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)
By Rick Britt Serves: 1 Cocktail
Prep Time: 2 minutes

The Blue Moon is another of those wonderfully elegant cocktails serve in a champagne flute, because the drink feels like it deserves an elevated status.


  • 2 ounces of Gin
  • 3/4 ounce Creme de Violette
  • 3/4 ounce Lemon Juice
  • Thin Lemon Quarter for Garnish



Add all ingredients to a cocktail shaker.


Shake with ice.


strain into a champagne flute.


Garnish by floating lemon quarter on top.

Creating Great Craft Cocktails

Over the years I have made a large number of cocktails, but it was not until about the last year I focused on making great ones.  Previously, I made the usual drinks.  Like a blender full of frozen strawberries, a bunch of rum, lime juice and sugar, for a strawberry daiquiri sort of thing.  Around a 2018 I began seriously studying cocktails in earnest. Because of this deeper dedication the quality of my cocktails improved to craft mixologist level.

There were three things that helped the most, and two of them were probably not surprising.   The two that are simply logical are high quality ingredients and knowledge of technique. The final element was a study in depth of cocktail history.  I found I needed a base of knowledge to guide me and my ability to make amazing cocktails others will like.

The Similarity Between Cocktails and Cuisine

Creating an excellent meal is similar to creating an excellent cocktail. In contrast though cocktails are faster and much less forgiving.   Rarely do cocktails have more than 6 ingredients. Also as rarely, they are not prepared over a long period of time usually less than 2 minutes.  Similar to cuisine, people like what they like.  If someone hates lobster, no mater how well you prepare it, its still lobster.  I have found the same goes for alcohol, gin haters can taste gin, and will hate it.

Cocktails, like cuisine, are about balance. Balance in food comes from 6 profiles, which are, sweet, sour, spicy salty, bitter, and unmami.  Cocktails balance on only four, those are sweet, sour, boozy and dilution. Therefore by paying attention to the balance it is far easier to make a great cocktail.

Three Aspects of a Great Cocktail

High Quality Ingredients

High quality is harder in cocktails than one might expect, the non alcoholic ingredients have shelf lives, and take effort.  The alcoholic ingredients can be very expensive and, at times of a limited usefulness. Making syrups, and always having fresh fruit on hand is important. As is having the proper liquor.  But if you want something like a Corpse Revivier #2, possibly one of the most balanced and perfectly made cocktails, you will need Lilet, but how often will you use it? In a vesper maybe,or a Lilet cocktail, but it’s not a common ingredient.  High quality is hard in cocktails.  It took me over a year to build my bar, which is currently well north of 100 different bottles.  I really had to commit. Not everyone has to go to this level, but having expensive straggler bottles is a side effect.


I came to realize that professional mixologists have a huge leg up on me.  They mix many more drinks than I ever will. To learn technique I had to make, and most times drink a bunch of cocktails. Also I had to buy a full kit of real bar stuff.  Things like shakers, mixing glasses, bitters, ice cube trays, its a long list.  But it helped.


Finally, I needed to research the history, which is important for me.  I have built a little society of friends who are “cocktail historians” like me, and it really helps.  I also have quite a few historical books I draw upon.  Knowing what something is, and where it came from is powerful.  Especially in knowing how to make it, and how to develop a wholly new cocktail.

So please join me on my journey, with whatever effort you want to put in.  I will be doing, and drinking, the research, and trying new things. So we can all enjoy a cocktail together.

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  • Reply
    11th May 2020 at 11:05 pm

    Hello from Boise, Idaho!

    Well, it just so happens that I have a bottle of Creme de Violette, and we always have Boodles Gin and lemons on hand, so this WILL get made! I think I might add a blackberry or two along with the lemon slice, just to reinforce the “violet-ness” of the cocktail. Gorgeous!

    • Reply
      Marc Spendlove-Kruger
      12th May 2020 at 3:05 pm

      Sounds like a great combo Lizzie – Cheers from us at Cork, Fork and Table

    • Reply
      Rick Britt
      25th May 2020 at 11:59 pm

      Thanks Lizzie! My wife is not a gin hound, so i riffed this with 2 oz kettle one, 1/2 violette, 1/2 lemon. In a coupe, and 1/2 tblsp house grenadine.

      The the grenadine settles to the bottom. Stunning drink. We call it “moonlit garden”.

      Ill post it.

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